Instructions: Bursting with the freshness of lemon and strawberry, this light cheesecake is a delightful ending to any meal.

In small saucepan, sprinkle 1 envelope gelatin over 2/3 cup cold water; let stand 1 minute. Place over low heat; cook and stir 2 to 3 minutes or until gelatin is dissolved. Remove from heat; stir in lemon juice.

In large bowl, beat together cream cheese, sour cream, sugar and lemon peel; blend well. Stir in gelatin mixture; mix well. Refrigerate 1 hour or until cream cheese mixture is the consistency of egg whites, stirring occasionally.
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Meanwhile, in small saucepan sprinkle 1 envelope gelatin over 1/4 cup cold water; let stand 1 minute. Place over low heat; cook and stir 1 to 2 minutes or until gelatin is dissolved. Remove from heat. Stir in strawberries and syrup; mix well. Refrigerate 10 to 15 minutes or until mixture is the consistency of egg whites.

To assemble cheesecake, pour half of cream cheese mixture into graham cracker crust; pour strawberry filling over cream cheese mixture. Top with remaining cream cheese mixture. Pull knife through all layers to swirl strawberry filling throughout cream cheese mixture. Refrigerate 3 hours or overnight before serving. Store any remaining cheesecake in refrigerator.

TIP:
* To reduce preparation time, place the bowl with the cream cheese mixture in a larger bowl filled with cold water and ice. Let cream cheese mixture stand in ice water for 10 to 15 minutes or until the consistency of egg whites, stirring occasionally.

Amount

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