Valentine's Cheesecake
Contributed by Diane S.

Crust:
1 1/2 c  Graham cracker crumbs
2 tb Sugar
3 tb Margarine or butter; melted

Filling:
24 oz Cheese, cream; softened
1 c  Sugar
2 ts Lemon peel; grated
1 ts Vanilla
3    Eggs, room temperature

Glaze:
1 c  Strawberries; mashed
1 c  Sugar
3 tb Cornstarch
1/3 c  Water

Pre-heat oven to 350F.

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

Reduce oven temperature to 300F.

FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar,
beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a
time. Pour into shell. Bake 1 hour.  Remove from oven and keep out of
drafts.

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 in refrigerator
thoroughly before spreading over cheesecake.

Serve cheesecake 24 hours later in order to allow the flavors to take hold.