1/2 c. graham cracker crumbs
1/2 c. vanilla wafer crumbs
1/2 c. finely chopped walnuts
3 tbsp. sugar
2 tbsp. melted butter

FILLING:

3 pkg. (8 oz. each) cream cheese, softened
1 c. sugar
Pinch salt
1 c. heavy or whipping cream
1 tsp. vanilla extract
1/2 tsp. grated lemon peel
6 lg. eggs
2 tbsp. all-purpose flour

GLAZE:

2 pt. strawberries
1/4 c. sugar
2 tbsp. water
4 tsp. cornstarch

Preheat oven to 375 degrees. Lightly grease sides of 9 inch springform pan.

Crust: Combine crumbs, walnuts and sugar in mixing bowl. Add butter and stir until crumbs are moistened. Press into bottom of prepared pan. Bake until edges are lightly browned, about 10 minutes. Cool completely on wire rack.

Filling: Reduce oven temperature to 325 degrees. Beat cream cheese in large mixer bowl at medium speed until smooth. Gradually beat in sugar and salt. Beat in heavy cream, vanilla and lemon peel, then eggs one at a time. Beat in flour. Pour over cooled crust. Bake 1 hour. Turn oven off. Immediately run a spatula around cake to loosen from pan. Leave in oven 1 hour with door closed. Cool completely on wire rack, then refrigerate overnight.

Glaze: Cut enough strawberries into quarters to measure 1 cup. Combine cut berries, sugar and 1 tablespoon water; simmer covered over low heat 5 minutes. Dissolve cornstarch in remaining 1 tablespoon water and stir into berry mixture; simmer uncovered 1 minute, stirring constantly. Strain glaze through fine sieve and cool.

Remove rim from springform pan. Hull remaining berries and arrange points up on cheesecake. Brush with glaze. Refrigerate at least 1 hour. Makes 16 servings.