Strawberry Cheesecake

1 1/2 Cups Graham Cracker Crumbs                               

2 Tablespoon Sugar                                                         

3 Tablespoon Melted Butter                                            

24 Ounces Cream Cheese, Softened                               

1 Cup Sugar                                                                     

2 Tsp Grated Lemon Peel

1/4 Tsp Vanilla

3 Tbl Corn Starch

3 Large Eggs

3 Cups Strawberries, Diced

8 Ounce Cool Whip

Strawberries, For Garnish

Preheat oven to 375 degrees.

Crust:  Stir together the graham cracker crumbs and 2 tablespoons of sugar.  Mix in the melted butter and

 press into a 9 inch spring form pan.  Bake in a 375 degree oven for 10 minutes and cool.

Reduce Oven to 300 degrees.

Mix cream cheese in a large bowl and gradually add 1 cup sugar.  Beat until fluffy.  Beat in the eggs, one at a time.  Add the lemon peel, vanilla and cornstarch.  Gently stir in 1 cup of the diced strawberries.    Pour the mixture into the crust and bake for about 1 hour, or until the center is set.  Cool on a wire rack for about an hour and then refrigerate for 3 hours, until cheesecake is firm.  Before serving, mix the cool whip and remaining strawberries and spread on the cheesecake.  Arrange whole or halved strawberries on top for garnish.