Strawberry Cheesecake

Its finally STRAWBERRY season. Can't wait to try this.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• CRUST

• 3⁄4 cup ground pecans
• 3⁄4 cup graham cracker crumbs
• 3  tablespoons butter, melted

• FILLING

• 4 (8 ounce) packages cream cheese, softened
• 4  eggs
• 1 1⁄4 cups sugar
• 1  tablespoon fresh lemon juice
• 2  teaspoons vanilla extract

• TOPPING

• 2  cups sour cream
• 1⁄4 cup sugar
• 1  teaspoon vanilla extract

• STRAWBERRY GLAZE

• 1⁄4 cup water
• 2  tablespoons cornstarch
• 1 (12 ounce) jar  strawberry jelly
• 3  tablespoons  orange-flavored liqueur or 3  tablespoons lemon juice
•  red food coloring (optional)
• 1  quart  whole fresh strawberries, hulled

Directions

1. Combine pecans, crumbs and butter. Press into the bottom of a 10-in. springform pan. Set aside. For filling, beat the cream cheese in a large mixing bowl until smooth. Add eggs, sugar, lemon juice and vanilla. Mix thoroughly. Spoon over crust. Bake at 350° for about 50 minutes or until filling is almost set. Remove from oven and let stand 15 minutes but leave oven on. Meanwhile, prepare topping by combining sour cream, sugar and vanilla. Spread over cake and return to the hot oven for 5 minutes. Cool to room temperature and refrigerate 24 hours. Several hours before serving, prepare glaze: In a saucepan, combine water and cornstarch. Add jelly and cook over medium-high heat, stirring constantly, until jelly melts and the mixture thickens. Remove from the heat; stir in liqueur and food coloring, if desired. Cool to room temperature. Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top of cake with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.