1 3/4 c. fine graham cracker crumbs (about 20 crackers)
1/4 c. finely chopped walnuts
1/2 tsp. cinnamon
1/2 c. butter, melted

FILLING:

3 well beaten eggs
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla
1/2 tsp. almond extract
3 c. dairy sour cream

GLAZE:

1 pt. fresh strawberries
3/4 c. water
2 tbsp. cornstarch
1/2 c. sugar
Red food coloring (opt.)

Thoroughly mix ingredients for crust. Press on bottom and sides of 9- inch springform pan. Sides should be about 1 3/4 inches high.

Combine eggs, cream cheese, sugar, salt, vanilla and almond extract; beat until smooth. Blend in sour cream. Pour into crumb crust. Bake in a moderate oven (375 degrees) for about 35 minutes or just until set. Cool about 4 to 5 hours.

FOR GLAZE: Crush 1 cup of strawberries. Add water and cook 2 minutes, sieve. Mix cornstarch with sugar, slowly stir in hot berry mixture. Bring to boiling, stirring constantly.

Cook and stir until mixture is thick and clear. (Add red food coloring if desired.) Cool to room temperature. Place remaining strawberries atop CHILLED cheesecake; pour glaze over. Chill about 2 hours.