5. Instructions
1. Heat oven to 300° F. Spray 9-
inch springform pan with nonstick
cooking spray. In medium bowl,
combine all crust ingredients and
blend well. Press firmly onto
bottom of prepared springform
pan.
2. In large mixing bowl, beat
cream cheese and sugar at low
speed until just smooth, about 30
seconds. Scrape bowl. Add lemon
juice, vanilla and one egg; beat at
low speed until egg is blended.
Scrape bowl. Add remaining eggs,
one at a time, beating only until
just blended, scraping the bowl
after each addition. Pour filling into
pan over crust.
3. Bake 1 hour and 15 minutes to
1 hour and 20 minutes until firm
except for the very center. Cool
completely on wire rack. Cover;
refrigerate at least 4 hours. Serve
with sliced fresh strawberries and
strawberry glaze or canned fruit
filling.