2 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter (softened)

FILLING:

3 (8 oz.) pkg. cream cheese
3 tbsp. grated lemon peel
1 1/2 c. sugar
3 tbsp. flour
4 eggs
1/2 c. lemon juice

For crust use back of metal spoon to mix graham crumbs with sugar and butter in bowl until well combined. Use spoon to press mixture to the bottom and sides of a greased 12 x 8 x 2 inch baking dish.

Preheat oven to 350 degrees.

For Filling: In large bowl of electric mixer, on medium speed, beat cream cheese, lemon peel, sugar and flour until smooth and well combined. Beat in eggs one at a time then lemon juice. Pour filling into dish with graham crust and bake 35 to 40 minutes or until center seems firm when dish is shaken.

Cool completely on wire rack. Refrigerate until very well chilled. Spoon fruit glazes each on 1/3 of cheesecake. Refrigerate 1 hour.

FRUIT GLAZE FOR CHEESECAKE:

1 (10 oz.) pkg. of frozen strawberries (thawed)
1 (8 1/4 oz.) can crushed pineapple
1 (10 oz.) pkg. of frozen blueberries (thawed)
1 tbsp. sugar for each
2 tsp. corn starch for each

Strawberry Glaze: Drain, reserving 1/2 cup liquid. In small saucepan combine sugar and cornstarch stir in reserved strawberry liquid. Bring to boiling over medium heat, boil 1 minute. Cool slightly. Stir in strawberries, cool completely.

Pineapple Glaze: Combine sugar and corn starch in small saucepan. Stir in pineapple. Bring to boiling over medium heat. Stirring boil 1 minute. Cool completely.

Blueberry Glaze: Drain, reserving liquid for 1/2 cup (add water if needed to make 1/2 cup liquid). In small saucepan combine sugar and corn starch. Stir in reserved blueberry liquid. Bring to boil over medium heat stirring. Boil 1 minute. Cool slightly, stir in blueberries. Cool completely.