Crust
1 1/2 cups packaged graham cracker crumbs
1/4 cup sugar
1 stick (1/2 cup) butter, melted
Filling
3 pkg (8-oz each) cream cheese
1 1/2 cups sugar
1/8 tsp sea salt
4 eggs
1 tsp vanilla extract
2 cups dairy sour cream
1/4 cup sugar
1 tsp vanilla extract
Glaze
1 pkg (8 oz) frozen sliced strawberries
1/4 cup sugar
2 tbsp cornstarch
1 tsp lemon juice
Crust: Combine ingredients in order listed above and press firmly over bottom and about 2-1/2" up sides of heavily buttered Springform pan; chill.
Let cream cheese soften in large bowl. Blend in 1-1/2 cups sugar. Add salt and beat until fluffy. Add eggs one at a time, beating well after each addition; beat in 1 tsp vanilla; pour into crumb crust. Bake in moderate oven (350° F) for 50 minutes or until firms in center. Remove from oven and let stand for 15 minutes. Reset oven to very hot (450° F).
Topping: Combine sour cream, 1/4 cup sugar and 1 tsp vanilla in a small bowl. Spread over top of cake. Return to 450° oven - bake 10 minutes or until topping is set. Cool cake on wire rack. Chill completely Loosen cake around edge with a knife; release spring and remove sides of pan. Leave cake on metal base for easy handling and serving.Glaze: Drain thawed strawberries (save berries in small bowl). Measure juice and add water to make 1 cup liquid; combine sugar and cornstarch in small saucepan; slowly blend in 1 cup liquid and lemon juice. Cook, stirring constantly until mixture thickens. Boil 3 minutes. Pour over berries in bowl (mix) and cool. Place cake on serving plate and spoon cooled glaze over top of cake evenly.
