1 cup graham cracker crumbs
2 T. sugar
3 T. margarine, melted
* * * * * *
2- 8 oz. pkg. Philadelphia
cream cheese
1/2 cup sugar
1 T. lemon juice
1 tsp. grated lemon rind
3 eggs
1 cup dairy sour cream
* * * * * *
1- 10 oz. pkg. frozen
strawberries, thawed
1/4 water
1 T. cornstarch
----------------------------
Heat oven to 350F. Combine
crumbs, sugar, & margarine;
press onto bottom of 9"
spring-form pan. Combine
softened cream cheese, sugar,
lemon jiuce, & rind, mixing
at medium speed on electric
mixer until well blended.
Add eggs, one at a time,
mixing well after each
addition. Blend in sour
cream. Pour mixture over
crumbs; bake at 350F, 55
minutes. Loosen cake from
rim of pan; cool before
removing rim of pan. Drain
strawberries, reserving 1/3
cup juice. Combine juice
from strawberries, water &
cornstarch. Cook until
clear & thickened, stirring
occasionally; cool. Add
strawberries. Spoon over
cake; chill.