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

4 (8 oz.) pkgs. soft cream cheese
4 eggs
1 1/4 c. sugar
1 tbsp. lemon juice
2 tsp. vanilla

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

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

Position rack in center of oven and preheat to 350 degrees. Butter 9" to 10" springform pan.

CRUST: Mix ingredients and press onto bottom of pan.

FILLING: Beat cream cheese until smooth. Add eggs, sugar, lemon juice and vanilla. Beat and spoon over crust.

Set pan on baking sheet. Bake 10" cake 40 to 45 minutes, 9" cake for 50 to 55 minutes (may rise and crack a bit, topping will cover it). Remove from oven and let stand 15 minutes.

TOPPING: Combine ingredients and refrigerate. When cake has finished baking, spoon topping over, leaving 1/2" at edges. Return to oven and bake 5 minutes longer. Let cool and refrigerate at least 24 hours.

GLAZE: Wash and hull strawberries and dry. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, cantreau and water and cook over medium heat until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally.

Using knife, loosen edges, remove springform. Arrange strawberries, pointed side up, on cake. Spoon glaze over. Refrigerate until set. 10 to 12 servings. Well worth the effort.