Crust:

2 1/2 c. packed graham cracker crumbs
1/4 c. sugar
1/2 c. butter or regular butter, softened

Filling:

1 3/4 c. sugar
3 tbsp. flour
1 tbsp. grated lemon peel
1/4 tsp. vanilla extract
5 eggs
2 egg yolks
1/4 c. heavy cream
1/2 c. dairy sour cream

Make Crust: In a medium bowl with hands or back of spoon, mix graham cracker crumbs with sugar and soft butter until they are well combined.

Press mixture on bottom and sides of a 9-inch spring-form pan, building up sides of pan to form a rim all around. Refrigerate until needed.

Preheat oven to 500°F. Make filling. In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high speed just to blend.

Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour into crust-lined pan.

Bake 10 minutes. Reduce oven temperature to 250°F and bake 1 hour longer. Spread top with sour cream. Let cool in pan on wire rack. Refrigerate 3 hours or overnight.

To Serve: With spatula, loosen crust from sides of pan. Remove sides of spring-form pan. Cut cheesecake into wedges. Put strawberries on top.

Makes 16 to 20 servings.