1/4 c. brown sugar, firmly packed
1/4 c. graham cracker crumbs
2 tbsp. butter, softened
3 pkg. (8 oz.) cream cheese, softened
1/4 c. whipping cream
1 1/2 c. powdered sugar, sifted
3 eggs
1 tsp. grated lemon or orange rind, if desired
1 tsp. vanilla

Oven 325 degrees. Spread 8 inch springform pan with the butter. Combine brown sugar and crumbs and coat sides and bottom of pan.

In large mixer bowl, beat cream cheese until smooth and soft. Blend in cream. Add powdered sugar; beat until smooth. Add eggs, one at a time, beating well after each. Stir in rind and vanilla. Pour into prepared pan. Bake at 325 degrees for 45-50 minutes. Turn oven off; let cake remain in oven until cooled. Cake may be inverted onto serving plate and drizzled with thick caramel or fudge sauce, or serve with Strawberry Glaze.

STRAWBERRY GLAZE:

Wash and hull 2 pints strawberries. Crush enough strawberries to make 1 cup. In a small saucepan, combine 1/2 cup powdered sugar and 1 tablespoon arrowroot or cornstarch. Add crushed strawberries and 1/3 cup water; cook, stirring constantly until thick and clear. Remove from heat. Blend in 1 tablespoon lemon juice. Cover and cool. Arrange whole or sliced berries on cheesecake. Pour glaze over berries. Chill.