Combine pecans, graham cracker crumbs and butter in a bowl and mix well.
Press in a lightly buttered 10-inch springform pan and bake at 350º for 10 minutes.
Remove to a wire rack to cool completely.
Beat cream cheese in a large mixing bowl until smooth and creamy.
Add eggs, 1 1/4 c sugar, lemon juice and 2 tsps vanilla and beat well.
Spoon into the cooled prebaked crust.
Place pan on a baking sheet and place in middle of oven.
Bake at 350º for 40 to 45 minutes or until set.
The cheesecake will rise slightly, crack in several places, settle, and cracks will minimize.
Let stand 15 minutes at room temperature to cool.
Mix sour cream, 1/4 c sugar and 1 tsp vanilla and chill, covered in the refrigerator until ready to use.
After the 15 minutes of cooking time for the baked cheesecake, spread with the sour cream mixture and bake again at 350º for 5 minutes.
Let stand at room temperature to cool.
Chill, covered, for up to 2 days.
Rinse the strawberries and pat dry. Arrange pointed end up on top of the cheesecake.
Spoon raspberry glaze over the top.
Chill, covered, until glaze is set.
For glaze: Mix a small amount of jelly and the cornstarch in a saucepan. Add the remaining jelly, schnapps and water and mix well. Cook over medium heat for 5 minutes or until thickened and clear, stirring constantly. Cool to lukewarm, stirring constantly.