Ingredients

For the Crust:
1^1/3 cups graham cracker crumbs
1/3 cup butter or margarine, (melted)
1/3-cup sugar

For the Cheesecake:
1 teaspoon cream of tarter
6 eggs, separated
1^1/2 Cups Sugar
3 Tbls. flour
1 tsp. salt
19 ounces cream cheese
1-pint sour cream
1 tsp. vanilla extract
Strawberry Glaze (if desired)

For the Strawberry Glaze:
3/4 cup sugar
1/4 cup cold water
dash of salt
1^1/2 tsp. cornstarch
*or a can of strawberries (drained, reserving juice)

Instructions

Crust:
Mix ingredients thoroughly.
Press firmly to the bottom and up sides of a buttered 9-inch spring form pan.
Set aside!

Cheesecake:
Have all ingredients at room temperature.
Add cream of tartar to egg whites and beat until foamy.
Gradually add 3 Tbsp. sugar and beat until stiff; set aside.

Beat cheese until soft.
Mix 1^1/2 cups sugar, the flour and salt, and gradually beat into cheese.
Add egg yolks, one at a time, beating thoroughly after each.
Add sour cream and vanilla; mix well.
Fold in egg whites thoroughly and pour mixture into prepared pan.
(Best to set down into a 1/2" water bath using a baking pan large enough to hold the cake pan.) This will help prevent cake from cracking on top.
Bake in 325°F oven for 1^1/2 hours, or until firm.
Turn off heat, open oven door and leave cake in oven for 10 minutes.

Strawberry Glaze:
Wash and hull 1 qt. fresh strawberries.
Crush enough of the small uneven berries to make 1 cup and put through a strainer.
Put crushed berries, 3/4 cup sugar, 1/4 cup cold water, dash of salt, and 1^1/2 tsp. cornstarch in saucepan.
Boil for 2 minutes, stirring constantly.
Stir in one-teaspoon butter and enough red food coloring to tint to desired shade.
Cool slightly, then spoon whole berries on top of cooled cheesecake, and then spoon glaze over berries and cake.
Bonnie's Note:
(" Use a can of strawberries (drained, reserving juice), put through the blender, with enough of the juice added to make 1 cup")

Chill: (When cold and firm, remove sides of spring form pan and serve, leaving the bottom on.)