Name: Lemon Cheesecake with Strawberries and Port Glaze
Yield: 12 Servings
Ingredients: 2 cups graham cracker crumbs; 1/4 cup (packed) dark brown sugar; 5 tablespoons unsalted butter, melted; 2 teaspoons fresh lemon juice; 4 8-ounce packages cream cheese, room temperature; 1 3/4 cups sugar; 3 tablespoons grated lemon peel; 1 cup sour cream; 1/4 cup whipping cream; 1/3 cup fresh lemon juice; 2 teaspoons vanilla extract; 4 large eggs, room temperature; 1 1/2 cups sour cream; 1/4 cup sugar; 1 teaspoon vanilla extract; 1 750-ml bottle tawny Port; 1/2 cup sugar; 3 tablespoons raspberry vinegar; 1 1/2 teaspoons grated lemon peel; 8 large strawberries, unhulled, halved through stem

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