Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS,AND SUGAR IN MIXER BOWL. BLEND THOROUGHLY.

2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN.

PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES.

COOL; SET ASIDE FOR USE IN STEP 8.

3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.

4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.

5. ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED.

6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.

7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNTIL WELL BLENDED.

8. SPREAD 4 1/4 QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN. CHILL.

9. THAW AND DRAIN STRAWBERRIES. COMBINE STRAWBERRY JUICE, 7 1/2 OZ

(1 1/2 CUPS) CORNSTARCH, AND 12 OZ (1 3/4 CUPS) GRANULATED SUGAR; STIR UNTIL SMOOTH. COOK AT MEDIUM HEAT; STIRRING CONSTANTLY UNTIL THICK AND CLEAR. REMOVE FROM HEAT. FOLD STRAWBERRIES CAREFULLY INTO THICKENED MIXTURE. CHILL.

10. SPREAD ABOUT 2 QT COOL MIXTURE OVER EACH CHILLED CAKE. FOR CHEESE CAKE PIE, SPREAD ABOUT 1 1/4 CUPS MIXTURE OVER EACH PIE.

NOTE:

1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.

NOTE:

2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 1/4 CUP JUICE AND 1 1/3 TBSP RIND.

NOTE:

3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD 1/4 CUP JUICE AND 2 TBSP RIND.

NOTE:

4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.

SERVING SIZE: 1 PIECE

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