Preheat oven to 325 degrees. Mix the graham cracker crumbs and butter in a bowl. Then place the mixture into a greased 9-inch spring form pan and press firmly on the bottom of the pan and 2 inches up the sides. Bake at 325 degrees for 10 minutes. Let it cool on a wire rack when ready. Beat the cheeses, sugar, vanilla, lemon juice and zest in a standing mixer on medium speed. Add eggs, one at a time on low speed. Pour this into the prepared crust and bake at 325 degrees for 50-60 minutes. Let it cool for 10 minutes and then run a knife around the edge of the pan to loosen.
Refrigerate the cheesecake overnight. Before serving, prepare the topping by pureeing one cup of strawberries. Mix the water, cornstarch and strawberries in a small pot and cook 2 minutes, stirring constantly. Let this cool to room temperature. Top cheesecake with the sauce and remaining fresh strawberries. Refrigerate for an hour and enjoy!
Tip: If you prefer not to use mascarpone cheese, no problem! Simply omit and use 3 (8 oz) blocks of fat-free cream cheese instead of one.
*All of these ingredients can be found at our store!
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