Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pre-heat oven to 350 degrees crust: stir together graham cracker crumbs and sugar. mix in butter thoroughly and press into a 9" springform pan. bake 10 minutes. cool reduce oven temperature to 300 degrees filling: beat cream cheese in large mixing bowl. gradually add sugar, beating until fluffy. add lemon peel and vanilla beat in eggs one at a time. pour into shell. bake 1 hour or until center is firm. cool to room temperature and then spread with the strawberry glaze. chill 3 hours. glaze: blend sugar and cornstarch together in a small saucepan. stir in water and strawberries. cook, stirring constantly, until the mixture thickens and boils. boil and stir for 1 minute. cool thoroughly before spreading over cheesecake.

Target recipe: mix graham cracker crumbs, biscuit crumbs, and 3 tbsp of the cheesecake and set aside. hull the strawberries from the bottom (opposite the leaves) and set aside. note: a potato peeler works great! place remaining cheesecake (without crumbs) into a pastry bag. fill strawberries with cheese filling, then smear the bottoms of strawberries with the crumb mixture. drizzle hot fudge syrup over strawberries. serve immediately or cover tray with plastic wrap and refrigerate till needed later that day.