Cup of Yum
1. Pre-heat the oven to 350 F.

GRAHAM CRACKER CRUST

1. Ground the graham crackers in a food processor until fine.
2. Add the cracker crumbs into a medium bowl and add the butter, sugar and salt. Mix until well blended.
3. Grease (or butter) a spring form pan, bottom and sides.
4. 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.
5. Bake the crust for 15 minutes.  Remove from oven to cool. 

CHEESE CAKE

1. Add 2 layers of foil on the exterior of the spring form pan.
2. Heat a medium-large pot of water to a boil.
3. In a stand mixer, beat the cream cheese until fluffy. Add the vanilla and lemon zest.
4. In a separate bowl, combine 1 & ¾ cups of the sugar, the flour and salt.
5. Gradually blend the sugar mixture into the cheese mixture.
6. Beat in the eggs and egg yolks, one at a time.
7. Add the cream. Beat well...for about 2 minutes on medium.
8. Place prepared spring form pan into roasting pan.
9. Ladle boiling water into the roasting pan, until water reaches about half way up the pan.
10. Pour the batter into the pan.
11. Bake for 45 minutes. Then lower the heat to 300F.
12. Bake for another 30 minutes.
13. Turn off oven, but leave cake in the oven for 1 hour, leaving the door ajar.
14. Remove the cake and cool completely on a wire rack
15. Place cake in fridge, and cool for 6 hours, or overnight.

STRAWBERRY GLAZE AND FINISHING THE CHEESE CAKE

1. Crush just enough strawberries to make about ½ cup.
2. Boil the crushed berries with the water and the cornstarch for 2 minutes, stirring often.
3. Add the butter and sugar...mix until fully incorpated.
4. Arrange the non-crushed sliced strawberries on top of the cake and then pour the glaze over the top.
5. Chill for about another hour.
6. Remove the sides of the spring form pan.  Slice and serve!