Strawberry Cheesecake

Crust
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons margarine or butter, melted

Filling
19 ounces cream cheese, softened
1 cup granulated sugar
2 teaspoons lemon peel, grated
1/4 teaspoon vanilla extract
3 eggs

Glaze
1 cup strawberries, mashed
1 cup sugar
3 tablespoons cornstarch
1/3 cup water

Preheat oven to 350 degrees F.

Crust: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9-inch springform pan. Bake 10 minutes. Cool.

Reduce oven temperature to 300 degrees F.

Filling: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla extract. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.

Glaze: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.