Its finally STRAWBERRY season. Can't wait to try this.

A delicious light torte.

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Jewish and Italian immigrants alike brought their own distinctive versions of cheesecake to America. The kind most likely to be found in diners is more typically Jewish, and is now widely known as New York style. If you like, make this particular recipe with a combination of jams and fruit;

Strawberry Cheesecake Cooking Reprinted by permission of Weldon Owen. For Crust: 1 1/2 cups graham cracker crumbs 2 tablespoons sugar 6 tablespoons unsalted butter, melted For Filling: Three 8-ounce packages cream cheeseroom temperature 1 1/4 cups sugar 6 large eggs at room temperature 2 cups sour

Crust:Combine all ingredients for crust until crumbly. Reserve 3/4 cup of topping. Press remainder into 13x9" cake pan sprayed with non-stick spray. Bake at 350*F for 12-15 minutes, or until edges are golden. Filling:Beat cream cheese, sugar, eggs and extract until smooth. Spread evenly over