STRAWBERRY - GLAZED CREAM CHEESE CAKE

Makes 10 to 12 servings.

CRUST:

3/4 c. coarsely ground walnuts (3 oz.)
3/4 c. finely crushed graham crackers
3 tbsp. melted unsalted butter

FILLING:

4 (8 oz.) pkg. cream cheese, room temperature
4 eggs
1 1/4 c. sugar
1 tbsp. fresh lemon juice
2 tsp. vanilla

TOPPING:

2 c. sour cream
1/4 c. sugar
1 tsp. vanilla

STRAWBERRY GLAZE:

1 qt. med. strawberries
1 (12 oz.) jar red raspberry jelly
1 tbsp. cornstarch
1/4 c. cointreau
1/4 c. water

Position rack in center of oven and preheat oven to 350 degrees. Lightly butter 9 or 10 inch springform pan.

For crust: Combine walnuts, graham crackers, and butter. Press compactly onto bottom of pan.

For filling: Beat cream cheese until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust.

Set pan on baking sheet. Bake 10 inch cake 45 minutes or 9 inch cake 55 minutes. (Cake may rise slightly and crack: It will settle and topping will cover it up.) Remove from oven and let stand at room temperature 15 minutes. Keep oven temperature at 350 degrees.

For topping: Combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool, then refrigerate cheesecake for at least 24 hours or, preferably, 2 to 3 days.

For glaze: Before serving, wash and hull strawberries and let dry. Combine a little jelly with cornstarch in saucepan and mix wll. Add remaining jelly, cointreau, and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally. Using knife, loosen cake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until glaze is set. Glaze can be eliminated if you prefer.