Bookbinder's Fabulous Cheesecake

Ingridients

2 tablespoons graham cracker crumbs

4 (8 ounce) packages cream cheese, softened

1 cup white sugar

4 eggs

1 teaspoon fresh lemon juice

1/2 teaspoon vanilla extract

1/4 teaspoon lemon zest

2/3 cup apricot preserves

2 tablespoons water

4 cups fresh strawberries

Directions

Sprinkle the bottom of a lightly greased 9 inch springform pan with the graham cracker crumbs.

Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla extract ,and lemon rind. Pour batter into the pan.

Bake in a preheated 325 degrees F (165 degrees C) for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Combine apricot preserves and water in a small saucepan. Heat thoroughly, stirring occasionally. Arrange strawberries on top of the cheesecake. Spoon preserves mixture over strawberries. Chill.