Classic Strawberry-Topped Cheesecake

• 1 cup graham cracker crumbs
• 3 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 tsp. grated lemon zest
• 1 Tbsp. lemon juice
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 eggs
• 1 pkg. (10 oz.) frozen strawberries, thawed
• 1 Tbsp. cornstarch

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 3 Tbsp.
3. sugar and butter; press firmly into bottom of pan.
4. Bake 10 minutes.
5. Set aside.
6. Increase oven temperature to 350F if using a silver pan (or to 325F if using a dark nonstick pan).
7. Beat cream cheese, 1/2 cup sugar, lemon zest and juice with electric mixer on medium speed until well blended.
8. Add sour cream; mix well.
9. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
10. Pour over crust.
11. Bake 50 minutes or until center is almost set.
12. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
13. Drain strawberries, reserving liquid.
14. Add enough water to reserved liquid to measure 1/2 cup.
15. Mix cornstarch and reserved liquid in medium saucepan until well blended.
16. Bring to boil on medium heat, stirring constantly.
17. Boil 1 minute.
18. Cool.
19. Stir in strawberries; spoon over cooled cheesecake.
20. Refrigerate 4 hours or overnight.
21. Store leftover cheesecake in refrigerator.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, sugar, lemon zest, lemon juice, s, eggs, frozen strawberries, cornstarch

Taken from www.kraftrecipes.com/recipes/-17411.aspx (may not work)