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Ingredients: 1 1/2 Cup(s) Graham cracker crumbs 2 Tablespoon(s) Sugar, brown 3 Tablespoon(s) Margarine or butter; melted 19 Ounce(s) Cheese, cream; softened 2 Teaspoon(s) Lemon peel; grated 1/4 Teaspoon(s) Vanilla 3 Eggs 1 Cup(s) Strawberries; mashed 3 Tablespoon(s) Cornstarch 1/3 Cup(s) Hot pepper sauce Directions: Preheat oven to 350øF. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300øF. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
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