Romantic Cheesecake

* 24 ounces cream cheese
* 4 eggs
* 2 1/4 cups granulated sugar PLUS
* 2/3 cup granulated sugar
* 2 1/2 teaspoons vanilla extract
* 5 teaspoons lemon juice
* 1 teaspoon lemon peel, freshly grated (optional)
* 16 graham cracker squares
* 1/4 cup confectioners' sugar
* 4 tablespoons butter, melted
* 8 ounces sour cream
* 6 drops green food coloring
* 1 tablespoon cornstarch
* 10 ounces strawberries, crushed
* 6 drops red food coloring
* Red silk flowers

Combine cream cheese, eggs, 1 3/4 cups granulated sugar, 1 1/2 teaspoons vanilla, lemon peel and 4 teaspoons lemon juice. Mix for 20 minutes at medium speed with electric mixer.

Crush crackers and combine with confectioners' sugar and melted butter. Press into bottom of 2-piece removable-bottom angel food cake pan to form crust. (Do not line sides of pan with crust.)

Pour cheese mixture into pan on top of crust and bake 35-40 minutes in 350 degree oven. Cool for 30 minutes. Frost with sour cream which has been mixed with 1/2 cup granulated sugar, 1 teaspoon of vanilla extract and green food coloring.



Return to 425 degree oven for 7-10 minutes. Chill in refrigerator at least 6 hours.

At least 8 hours before cake is to be served, remove from pan. Combine cornstarch, 2/3 cup granulated sugar, 1 teaspoon lemon juice, red food coloring and crushed strawberries in a saucepan. Cook until thick and glossy, stirring constantly. Cool, pour on cake and chill in refrigerator until cake is to be served. Garnish the hole in the center with silk flowers.