Classic Strawberry-Topped Cheesecake

• 1 cup graham crumbs
• 2/3 cup sugar, divided
• 3 Tbsp. butter, melted
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 tsp. zest and 1 Tbsp. juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 1 cup sour cream
• 3 eggs
• 3 cups frozen strawberries, thawed
• 1 Tbsp. corn starch

1. Heat oven to 350F.
2. Mix graham crumbs, 2 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Meanwhile, beat cream cheese, lemon zest, juice and remaining sugar in large bowl with mixer until blended.
6. Add sour cream; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Pour over crust.
9. Bake 50 min.
10. or until centre is almost set.
11. Run knife around rim of pan to loosen cake; cool before removing rim.
12. Drain strawberries, reserving liquid.
13. Add enough water to reserved liquid to measure 1/2 cup.
14. Mix corn starch and reserved liquid in medium saucepan until blended.
15. Bring to boil on medium heat, stirring constantly.
16. Cook and stir 1 min.
17. ; cool.
18. Stir in strawberries.
19. Spoon over cheesecake.
20. Refrigerate 4 hours.

graham crumbs, sugar, butter, cream cheese, lemon, sour cream, eggs, frozen strawberries, corn starch

Taken from www.kraftrecipes.com/recipes/classic-strawberry-topped-cheesecake-177651.aspx (may not work)