Ingredients
3/4 cup ground pecans3/4 cup graham cracker crumbs3 tablespoons butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened1-1/4 cups sugar1 tablespoon lemon juice2 teaspoons vanilla extract4 large eggs, lightly beatenTOPPING:2 cups sour cream1/4 cup sugar1 teaspoon vanilla extractSTRAWBERRY GLAZE:2 tablespoons cornstarch1/4 cup water1 jar (12 ounces) strawberry jellyRed food coloring, optional3 tablespoons orange juice1 quart whole fresh strawberries, hulled
Preparation
In a small bowl, combine the pecans and cracker crumbs; stir in the butter. Press onto the bottom of a 10-in. springform pan. Set aside.
In a large bowl, beat the cream cheese until smooth. Add the sugar, lemon juice and vanilla; beat well. Add eggs; beat on low speed just until combined. Spoon over crust. Place pan on a baking sheet.
Bake at 350° for 45-50 minutes or until the center is almost set. Remove from the oven and let stand 15 minutes (leave oven on). For topping, combine all the ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 5 minutes longer. Cool pan on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth; add jelly. Bring to a boil over medium-hight heat; cook and stir for 1-2 minutes or until jelly is melted and glaze is thickened. Remove from the heat; stir in orange juice and food coloring if desired. Cool to room temperature.
Just before serving, remove sides of pan. Arrange strawberries on top of cheesecake with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Refrigerate leftovers.
