1 3/4 c. graham cracker crumbs (20)
1/4 c. finely chopped walnuts
1/2 tsp. ground cinnamon
1/2 c. butter, melted
3 eggs
2 (8 oz.) pkg. cream cheese, softened
1 c. sugar
2 tsp. vanilla
Dash of salt
3 c. dairy sour cream
2 c. fresh strawberries
1/2 c. water
4 tsp. cornstarch
1/3 c. sugar

To make crust: Combine crumbs, walnuts and cinnamon. Add melted butter and mix thoroughly. Press on bottom and 1 1/2 to 2 inch up sides of 9 inch springform pan.

To make filling: Combine eggs, cream cheese, 1 cup sugar, vanilla and salt; beat until smooth. Blend in sour cream. Pour into crust. Bake at 375 degrees for 35 minutes or until set. (Filling will be soft.) Chill 4-5 hours.

Glaze: Crush 1 cup strawberries. Add water and cook 2 minutes; sieve. Mix cornstarch and 1/3 cup sugar; slowly stir in hot berry mixture. Bring to boiling, stirring constantly. Cook and stir until thickened and bubbly. Add red food coloring. Cool to room temperature. Halve remaining berries. Arrange atop cheesecake and pour on glaze. Chill 2 hours or more.