Fresh Strawberry Cheesecake

crust 
1 1/2 cups graham cracker crumbs 
2 T. sugar 
2 T. melted butter
filling 

20 oz. (2-1/2 pkgs. - 8 oz. each) cream cheese - softened 
1 cup sugar 
1/2 tsp. vanilla 
3 eggs - beaten
topping 

1 cup mashed strawberries 
1 cup sugar 
3 T. cornstarch 
1/3 cup water

Preparation for Fresh Strawberry Cheesecake
Mix the graham cracker crumbs with 2 tablespoons sugar and 2 tablespoons melted butter. 
Press on to the bottom of a 9" springform cake pan. Bake in a preheated oven at 350° for 10 minutes. Remove from the oven and cool on a wire rack. In a large mixing bowl, using an electric mixer, or in a food processor, whip the cream cheese until smooth. Beat in the sugar gradually. 
Add the beaten eggs and vanilla. Pour over the baked grahmam craker crust in the springform pan. 
Bake at 300° for 1 hour or until the center is set. Remove from the oven and cool on a wire rack.
To make the strawberry glaze - in a small saucepan, blend the sugar and cornstarch together. 
Stir in the water and strawberries, then cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil for one minute while stirring constantly. 
Cool completely before spreading over the cooled cheesecake. 
Refrigerate for at least 2-1/2 to 3 hours before serving.