Classic New York Cheesecake

Directions

1. Crust: Add in all ingredients into food processor. Blend well. Put in 10" springform pan. Press proportionately on bottom and 1/2 up the sides.
2. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed till smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add in sugar, flour, lemon peel, salt and vanilla, beating constantly. Add in Large eggs and yolks one at a time, beating well after each addition. Scrape down sides once or possibly twice. Fold in lowfat sour cream; the mix will be thin. Pour into crust lined pan.
3. Place on baking sheet. Bake at 500 degree oven for 8 min or possibly till top is golden brown. Reduce temperature to 200 degrees and continue to bake for 1 hour or possibly till center jiggles slightly. Remove to wire rack and cold in draft-free place at room temperature for 3 hrs or possibly overnight.
4. Remove sides of springform. Make desired glaze and spread proportionately over top of cheescake as directed. Chill till serving.
5. Strawberry Glaze: Slice 1 c. of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 min. 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, till mix thickens. Stir in food coloring. Cold to lukewarm.
6. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon hot glaze over berries, letting some of the glaze drip down the sides of the cake. Chill till set, about 1 hour.
7. /DESSERTS