1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 (8 oz.) cream cheese
1 tsp. vanilla
4 egg yolks
1 c. light cream
4 stiff beaten egg whites

Blend 1/2 cup sugar with flour, salt and cream cheese, which has been softened at room temperature. Add vanilla. Stir in egg yolks and mix well. Add cream and blend thoroughly. Fold in egg whites pour the mixture on top of the crumbs. Bake in slow oven (325 degrees) about 1 1/4 hours or until set in the center. Garnish with strawberry glaze.

First: Finely roll 1 package graham crackers (about 1 2/3 cups crumbs). Combine crumbs, 1/4 cup granulated sugar and 1/3 cup softened butter. Blend well with fork or pastry blender. Using back of large spoon, press crumb mixture onto bottom of 9 inch spring pan. Bake at 375 degrees for 8 minutes or until lightly brown.

Second: Bake cheesecake mixture on top of crumbs in slow oven (325 degrees) about 1 1/4 hours.

Third: Make strawberry glaze for top. Crush 1 cup fresh strawberries. Mix 1/2 cup sugar, 1 tablespoon cornstarch, dash salt, and 1/4 cup orange juice, add crushed berries. Cook and stir until mixture thickens and comes to boiling. Cool. Pour over cooled cheesecake. Viola!