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

Combine flour, sugar and lemon peel. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9 inch springform pan (sides removed).

Bake in hot oven 400 degrees for about 6 minute or until golden brown. Cool. Butter sides of pan and attach to bottom. Pat remaining dough evenly on sides to a height of 2 inches.

FILLING:

5 (8 oz.) pkg. cream cheese
1/4 tsp. vanilla
3/4 tsp. grated lemon peel
1 3/4 c. sugar
3 tbsp. flour
1/4 tsp. salt
5 eggs (1 c.)
2 egg yolks
1/4 c. heavy cream

Stir cream cheese to soften; beat until fluffy. Add vanilla and peel. Mix sugar, flour and salt; gradually blend into cheese. Add eggs and yolks, one at a time, beating well after each. Gently stir in cream. Turn into crust lined pan. Bake at 500 degrees for 5 to 8 minutes or until top edge of crust is golden. Reduce oven to 200 degrees and bake 1 hour longer. Remove from oven; cool in pan about 3 hours. Remove sides of pan. Glaze if desired.

STRAWBERRY GLAZE:

2 to 3 c. fresh strawberries
1 c. water
1 1/2 tbsp. corn starch
1/2 to 3/4 c. sugar

Crush 1 cup of the strawberries; add the water and cook 2 minutes. Sieve. Mix corn starch with sugar (amount of sugar depends on sweetness of berries.) Stir into hot berry mixture. Bring to boiling, stirring constantly.

Cook and stir until thick and clear. (Add a few drops red food coloring, if desired.) Cool. Place remaining berries atop of cooled cheesecake. Pour glaze over berries. Chill about 2 hours.