Name: Lemon Cheesecake with Strawberries and Port Glaze
Yield: Makes 12 servings
Ingredients: 2 cups graham cracker crumbs; 1/4 cup (packed) dark brown sugar; 5 tablespoons unsalted butter, melted; 2 teaspoons fresh lemon juice; 4 8-ounce packages cream cheese, room temperature; 1 3/4 cups sugar; 3 tablespoons grated lemon peel; 1 cup sour cream; 1/4 cup whipping cream; 1/3 cup fresh lemon juice; 2 teaspoons vanilla extract; 4 large eggs, room temperature; 1 1/2 cups sour cream; 1/4 cup sugar; 1 teaspoon vanilla extract; 1 750-ml bottle tawny Port; 1/2 cup sugar; 3 tablespoons raspberry vinegar; 1 1/2 teaspoons grated lemon peel; 8 large strawberries, unhulled, halved through stem

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Lemon Cheesecake with Strawberries and Port GlazeMark Thomas

To make graham cracker crumbs, add the crackers (broken into small pieces) to processor and blend until finely ground. For best results, use Philadelphia-brand cream cheese. Bake the cheesecake at least one day and up to two days before serving.

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