Strawberry-Topped Cheesecake Extraordinaire!

READY IN: 25hrs 10mins




  • Set oven to 350 degrees.
  • Set oven rack to center position).
  • Wrap foil around outside of a 10-inch springform pan with 3-inch sides.
  • Combine the crackers, cinnamon, cold butter cubes and sugar in a processor.
  • Using on/off turns blend until crumbs stick together.
  • Press crumbs into bottom and about 2-1/2 inches up the sides.
  • Bake for 10 minutes.
  • Transfer to a rack and cool while making the filling (leave oven at 350 degrees).
  • For the filling; In a large bowl using an electric mixer at medium speed beat cream cheese with, sugar, lemon juice, vanilla and salt until very smooth.
  • Add in flour and mix until combined.
  • Add in eggs and beat until combined, scraping sides of bowl occasionally.
  • Pour the mixture into crust.
  • Bake the cheesecake until outer 2-inch edge of the cake is puffed and slightly cracked and the center is just set and top if brown in spots (about 55 minutes).
  • Transfer to rack to cool for 15 minutes (leave oven set to 350 degrees).
  • For topping; in a medium bowl whisk together sour cream, sugar and vanilla until well blended.
  • Spoon the topping over the cheesecake spreading to the edge of the pan.
  • Bake until set (about 5 minutes).
  • Place on rack to cool then chill overnight (do not remove from pan).
  • The following day; release pan sides from the cold cheesecake.
  • Arrange whole berries points facing upwards atop cheesecake to cover completely.
  • Stir the jelly in a heavy small saucepan over medium-low heat until smooth and melted.
  • Cool to barley lukewarm (about 5 minutes).
  • Brush enough jelly over the whole berries to glaze generously allowing some to drip between berries (reseve some glaze to serve with cake slices).
  • Slice and drizzle the glaze over the slices.