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