Lemon Strawberry Cheesecake

• 2 cups graham crackers
• 6 tablespoons butter
• 2 lbs cream cheese
• 1 cup sugar
• 3 eggs
• 1 tablespoon lemon zest
• 1 tablespoon vanilla
• 1/4 cup currant jelly
• 2 tablespoons water
• 3 pints fresh strawberries

1. Preheat oven to 325u0b0F.
2. Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
3. Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
4. Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
5. Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
6. Glaze
7. Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
8. Lemon Strawberry Cheesecake.
9. Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
10. After about 3 hours your cheesecake is ready for eating!

graham crackers, butter, cream cheese, sugar, eggs, lemon zest, vanilla, currant jelly, water, fresh strawberries

Taken from www.food.com/recipe/lemon-strawberry-cheesecake-122157 (may not work)