Ingredients
CRUST:3/4 cup ground pecans3/4 cup graham cracker crumbs3 tablespoons butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened1-1/4 cups sugar1 tablespoon lemon juice2 teaspoons vanilla extract4 large eggs, room temperature, lightly beatenTOPPING:2 cups sour cream1/4 cup sugar1 teaspoon vanilla extractSTRAWBERRY GLAZE:2 tablespoons cornstarch1/4 cup water1 jar (12 ounces) strawberry jelly3 tablespoons orange-flavored liqueur or lemon juiceRed food coloring, optional1 quart whole fresh strawberries, halved
Preparation
Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust.
Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature.
Just before serving, loosen and remove sides of springform pan. Arrange halved strawberries on top. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.
