1 c. sifted all-purpose flour
1/4 c. sugar
1 tsp. grated lemon peel
1/2 c. butter
1 egg yolk, slightly beaten
1/4 tsp. vanilla

FILLING:

5 (8 oz.) pkgs. cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 c. sugar
3 tbsp. all-purpose flour
1/4 tsp. salt
4 or 5 eggs (1 c.)
2 egg yolks
1/4 c. whipping cream
Strawberry Glaze

Make Crust: Combine first 3 ingredients. Cut in butter until crumbly. Add egg yolk and vanilla; mix well. Pat 1/3 of dough on bottom of 9-inch spring-form pan (sides removed). Bake at 400 degrees about 8 minutes or until golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough on sides of pan to height of 1 3/4 inches.

Make Filling: Let cream cheese stand at room temperature to soften (1 to 1 1/2 hours). Beat until creamy; add vanilla and lemon peel. Mix sugar, flour and salt; gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in cream.

Turn into crust-lined pan. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees; bake 55 minutes or until knife inserted off-center comes out clean. Remove from oven; cool 1/2 hour; loosen sides of cheesecake from pan with spatula. Cool 1/2 hour more; remove sides of pan. Cool 2 hours longer.

Meanwhile, make Strawberry Glaze: Crush 1 cup fresh strawberries; add 3/4 cup water. Cook 2 minutes; sieve. In saucepan, combine 2 tablespoons cornstarch and 1/2 cup sugar; gradually stir in hot berry mixture. Bring to boil, stirring constantly. Cook and stir until thick and clear. (Add a few drops red food coloring, if needed.) Cool to room temperature.

Place 1 cup whole fresh strawberries on cooled cheesecake. Pour glaze over strawberries. Chill 2 hours. Serves 12.