Strawberry Cheesecake

Connie uses the glaze for the Strawberry pie over fresh berries instead of the strawberry preserves.

ingredients

4 (8oz) pkg cream cheese room temp.
1 pkg graham crackers
1/3 cup butter melted
1 1/2 cup sugar
3 tablespoons flour
2 tablespoons lemon juice 1 teaspoon 1 teaspoon each grated lemon and orange rind
6 eggs
1 cup sour cream
1 pint strawberries
1/2 cup strawberry preserves
Topping option instead of strawberries:
1 1/2 cups sour cream
1/4 cup granulated sugar

1
Preheat over to 400°
2
Let cream cheese soften to room temp. Combine graham cracker crumbs with melted butter. Press over bottom of 9" spring form pan. Refrigerate. Beat cream cheese until smooth. Then beat in sugar, 1/4 cup at a time. Add flour, lemon juice and lemon and orange rind. Beat until mixture is light and fluffy. Add eggs, beat in cup sour cream just until combined. Pour into crust.
3
Bake at 400° for 10 minutes. Then decrease oven to 300° and bake 1 hour and 15 minutes. Turn off oven and leave cake in oven another 30 minutes longer. Cool in pan on wire rack. Refrigerate for 3 hours.
4
For topping
5
Stand hulled strawberries on top to cover.
6
Strawberry Glaze
7
Put 1/2 cup strawberry preserves through sieve and spoon over top.