Classic NY Cheesecake

Crust: Add all ingredients into food processor

Blend well

Put in 10 inch springform pan

Press evenly on bottom and ½ up the sides

Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally

Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly

Add eggs and yolks one at a time, beating well after each addition

Scrape down sides once or twice

Mix in sour cream; the mixture will be thin

Pour into crust lined pan

Place on baking sheet

Bake in 500 degrees F oven for 8 minutes or until top is golden

Reduce temperature to 200 degrees F and continue to bake for 1 hour or until center jiggles slightly

Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight

Remove sides of springform

Make desired glaze and spread evenly over top of cheescake as directed

Refrigerate until serving

Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water

Bring to a boil over moderate heat and cook for 2 minutes

Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp

Return berries to saucepan and stir sugar and cornstarch

Bring to a boil over moderate heat, stirring constantly, until mixture thickens

Stir in food coloring

Cool to lukewarm

Slice remaining berries in half and arrange in concentric circles over top of cake

Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake

Refrigerate until set, about 1 hour.