Make Graham-Cracker Crust: Combine crumbs, sugar and melted butter in a small bowl. Mix well with a fork. Reserving 1/2 cup press mixture into bottom of 9-inch springform pan. Refrigerate.

Make Filling: In a small, heavy saucepan combine gleatine, 3/4 cup sugar, and salt. In a small bowl, with wire whisk beat egg yolks with milk until smooth; gradually stir into gelatine mixture; mix well. Cook over medium heat, stirring, until gelatine disolves and custard thickens slightly - about 5 minutes. Remove from heat; cool 10 minutes.

In a large bowl, with electric mixer at medium speed, beat cream cheese, lemon peel, lemon juice and vanilla until smooth. Slowly add cooled custard, beat at low speed just to blend. Set in a bowl of ice water to chill, stirring occationally, unitl mixture mounds when lifted with a spoon.

Meanwhile, at medium speed and using clean beaters, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until soft peaks form when beaters are lifted. Add beaten egg whites and sour cream to cheese mixture; beat at low speed just until smooth. Turn into the prepared pan, spreading evenly. Refrigerate until firm and well chilled - at least 4 hours or overnight.

Glaze: I hour before serving. In a small saucepan, combine sugar and cornstarch. With a fork cruch 2 cups strawberries. Stir into sugar mixture with 1/4 cup water. Bring to boiling, stirring, until thick and translucent. Strain, cool.

To serve: Loosen side of pan with spatula; remove. Arrange some berries over the cake. Top with glaze. Sprinkle reserved crumbs around edge. Serve rest of berries in glaze.

Serves 10 to 12.

glaze. We often use cherry pie filling.