Combine first 3 ingredients, and firmly press mixture onto bottom and 3 cm up sides of a buttered 23 cm springform pan.

Bake at 180ºC degrees for 8 minutes; cool.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1.25 cups sugar, beating well. Add egg yolks, 1 at a time, beating after each addition. Stir in sour cream, rind, and juice.

Beat egg whites at high speed until stiff peaks form; fold into cream cheese mixture. Pour batter into crust.

Bake at 180ºC degrees for 1 hour and 5 minutes; turn oven off. Partially open oven door; let cheesecake cool in oven 15 minutes. Remove from oven, and immediately run a knife around sides of cheesecake to loosen. Cool completely in pan on a wire rack; cover and refrigerate 8 hours. Serve with Strawberry-Butter Sauce.

Strawberry-Butter Sauce: Position knife blade in food processor bowl; add strawberries. Process until smooth, stopping once to scrape down sides.