GRAHAM CRACKER CRUST:

1 1/2 c. fine graham cracker crumbs
1/2 c. chopped pecans
1/2 c. melted butter
3/4 c. cinnamon

Mix well, press firmly on bottom and sides of a 9" buttered pan.

CREAM CHEESE FILLING:

1 lb. Philadelphia cream cheese, at room temperature
2 eggs, plus 1 egg yolk, well beaten
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 1/2 tbsp. flour
1 tsp. lemon juice

Cream cheese until soft. Beat in sugar, flour; then eggs. Beat well after each addition. Add salt, vanilla and lemon juice. Beat again, pour into crust, bake in slow oven, 250 degrees, 1 hour. Cool.

STRAWBERRY GLAZE:

1 pkg. frozen strawberries
3/4 c. sugar
3 tbsp. cornstarch
1 tsp. butter
Pinch of salt

Boil 2 minutes, stirring constantly. Cook until clear and thick. Cool slightly and spread on cooled cheesecake. Decorate edge with whipped cream when ready to serve.