Lemon Cheesecake

• 2/3 cup crushed vanilla wafers (about 20 wafers)
• 1/3 cup slivered almonds
• 3 tablespoons sugar
• 2 tablespoons butter, melted
• 11 ounces cream cheese, softened
• 1/3 cup sugar
• 3 tablespoons heavy whipping cream
• 2 tablespoons lemon juice
• 1 to 1-1/4 teaspoons grated lemon zest
• 1/2 teaspoon vanilla extract
• 2 large eggs, lightly beaten, room temperature
• 1 cup sliced fresh strawberries
• 1 tablespoon sugar

1. In a blender or food processor, combine the wafer crumbs, almonds and sugar. Add butter; cover and process until blended. Press on the bottom and 1-1/2-in up the sides of a greased 6-in. springform pan. Bake at 350u0b0 for 7-9 minutes, until crust is set and just starting to brown. Cool on a wire rack.
2. In a bowl, beat cream cheese until smooth. Gradually beat in sugar. Beat on high speed for 2 minutes. Stir in the cream, lemon juice, zest and vanilla. Add eggs; beat just until blended. Pour into crust.
3. Bake at 350u0b0 for 35-40 minutes or until center is almost set. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Cheesecake may dip in center.) Refrigerate overnight. Remove sides of pan.
4. For sauce, in a bowl, combine strawberries and sugar. Let stand for 15-30 minutes. Serve over cheesecake.

vanilla wafers, almonds, sugar, butter, cream cheese, sugar, heavy whipping cream, lemon juice, lemon zest, vanilla, eggs, fresh strawberries, sugar

Taken from www.tasteofhome.com/recipes/lemon-cheesecake/ (may not work)