Classic Strawberry-Topped Cheesecake

1. 1

   Heat oven to 350F.

2. 2

   Mix graham crumbs, 2 Tbsp.

3. 3

   sugar and butter; press onto bottom of 9-inch springform pan.

4. 4

   Bake 10 min.

5. 5

   Meanwhile, beat cream cheese, lemon zest, juice and remaining sugar in large bowl with mixer until blended.

6. 6

   Add sour cream; mix well.

7. 7

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

8. 8

   Pour over crust.

9. 9

   Bake 50 min.

10. 10

    or until centre is almost set.

11. 11

    Run knife around rim of pan to loosen cake; cool before removing rim.

12. 12

    Drain strawberries, reserving liquid.

13. 13

    Add enough water to reserved liquid to measure 1/2 cup.

14. 14

    Mix corn starch and reserved liquid in medium saucepan until blended.

15. 15

    Bring to boil on medium heat, stirring constantly.

16. 16

    Cook and stir 1 min.

17. 17

    ; cool.

18. 18

    Stir in strawberries.

19. 19

    Spoon over cheesecake.

20. 20

    Refrigerate 4 hours.

* Per serving · 4 servings · Values may vary.