It came out incredible!!! Most people find cheesecakes really intimidating and difficult. This one was really a no-brainer, and it looks like it comes from some fancy, expensive bakery!! It takes a little planning ahead, but other than that, it's really easy! ENJOY this one!!!!!
3/4 cup ground pecans (I just chopped them really fine)
3/4 cup graham cracker squares (about 12 squares)
3 Tablespoons butter
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups (16 ounces) sour cream
1/4 cup sugar
1 teaspoon vanilla extract
2 Tablespoons cornstarch
1/4 cup water
1 jar (12 ounces) strawberry jelly
3 Tablespoons orange juice
Red food coloring, optional
1 quart fresh whole strawberries
1. In a bowl, combine the pecans and cracker crumbs; stir in butter. Press onto the bottom of a greased 10-inch springform pan; set aside
2. In a large mixing 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.
3. Bake at 350 for 45-50 minutes or until center is almost set. Remove from the oven; let stand for 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.
4. Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth; add jelly. Bring to a boil over medium-high 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.
5. 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.
Source: Taste of Home Baking Book