• Pre-heat the oven to 350 F.

GRAHAM CRACKER CRUST

• Ground the graham crackers in a food processor until fine.
• Add the cracker crumbs into a medium bowl and add the butter, sugar and salt. Mix until well blended.
• Grease (or butter) a spring form pan, bottom and sides.
• Press the crumb mixture into the bottom of a spring form pan. Use the bottom of a measuring cup, or bottle, to compact the crumbs. Use a spoon along the edges.
• Bake the crust for 15 minutes.  Remove from oven to cool. 

CHEESE CAKE

• Add 2 layers of foil on the exterior of the spring form pan.
• Heat a medium-large pot of water to a boil.
• In a stand mixer, beat the cream cheese until fluffy. Add the vanilla and lemon zest.
• In a separate bowl, combine 1 & 3/4 cups of the sugar, the flour and salt.
• Gradually blend the sugar mixture into the cheese mixture.
• Beat in the eggs and egg yolks, one at a time.
• Add the cream. Beat well...for about 2 minutes on medium.
• Place prepared spring form pan into roasting pan.
• Ladle boiling water into the roasting pan, until water reaches about half way up the pan.
• Pour the batter into the pan.
• Bake for 45 minutes. Then lower the heat to 300F.
• Bake for another 30 minutes.
• Turn off oven, but leave cake in the oven for 1 hour, leaving the door ajar.
• Remove the cake and cool completely on a wire rack
• Place cake in fridge, and cool for 6 hours, or overnight.

STRAWBERRY GLAZE AND FINISHING THE CHEESE CAKE

• Crush just enough strawberries to make about 1/2 cup.
• Boil the crushed berries with the water and the cornstarch for 2 minutes, stirring often.
• Add the butter and sugar...mix until fully incorpated.
• Arrange the non-crushed sliced strawberries on top of the cake and then pour the glaze over the top.
• Chill for about another hour.
• Remove the sides of the spring form pan.  Slice and serve!