Lindy's Strawberry Glazed Cheesecake

Heat oven to 275 degrees F.

Butter a 9-inch springform pan. Dust bottom and sides with a mixture of the zweiback crumbs, sugar, cinnamon and nutmeg.

To make filling: Beat egg yolks until thick and lemon-colored. Gradually beat in sugar. Break up cream cheese; add to egg mixture, beating until smooth. Add sour cream, flour and vanilla; continue beating until smooth.

In a separate bowl with clean beaters, beat egg whites until stiff but not dry. Gently fold egg whites into cheese mixture. Pour filling into prepared pan. Bake 70 minutes.

Turn off oven and leave in oven 1 hour without opening oven door. Remove from oven and cool.

To make glaze: Crush strawberries and strain through a fine sieve. Add sugar, cornstarch, lemon juice and food coloring to strawberry juice. Cook and stir over medium heat until thick and transparent. Cool.

Spoon cooled glaze over each fresh berry (if needed, lift up berry so that glaze gets around and under each one). Dribble extra glaze down edge of cake.

Refrigerate cake overnight, if possible, before removing side of pan. Leave cake on the bottom part of the pan. Cut each piece about 1 1/2 to 2 inches wide at out edge when serving.

Note: If desired, substitute 1 tablespoon of lemon juice for the vanilla in the filling.