Heat oven to 300° F. Spray 9-inch springform pan with nonstick cooking spray. In medium bowl, combine all crust ingredients and blend well. Press firmly onto bottom of prepared springform pan.
In large mixing bowl, beat Wisconsin cream cheese and sugar at low speed until just smooth, about 30 seconds. Scrape bowl. Add lemon juice, vanilla and one egg; beat at low speed until egg is blended. Scrape bowl. Add remaining eggs, one at a time, beating only until just blended, scraping the bowl after each addition. Pour filling into pan over crust.
Bake 75-80 minutes until firm except for the very center. Cool completely on wire rack. Cover; refrigerate at least 4 hours. Serve with sliced fresh strawberries and strawberry glaze or canned fruit filling.