CRUST:

3/4 cup coarsely ground walnuts
3/4 cup finely ground graham crackers
3 tbsp. melted butter

Butter springform pan - press crust into pan until smooth.

FILLING:

4 (8 oz. ea.) pkgs. cream cheese (at room temp.)
4 eggs
1 1/4 cups sugar
1 tbsp. fresh lemon juice
2 tsp. vanilla

Preheat oven to 350°F.

Beat cream cheese until smooth. Add eggs, sugar, lemon juice and vanilla, beat thoroughly. Set pan on baking sheet or foil.

For 10-inch pan bake at 350°F for 40 to 50 minutes. For 9-inch pan, bake at 350°F for 50 to minutes.

Remove from heat and let stand for 15 minutes. Retain oven temperature at 350°F.

TOPPING:

2 cups dairy sour cream
1/4 cup sugar
1 tsp. vanilla

Combine dairy sour cream, sugar and vanilla, blend well. Cover and refrigerate.

When cake has finished baking and stood at room temperature for 15 minutes, spoon topping over center within half-inch of edge.

Return to oven and bake at 350°F for 5 minutes longer. Let cool, then refrigerate for at least 24 hours.

GLAZE:

1 (12 oz.) jar red raspberry jelly
1 tbsp. cornstarch
1/4 cup Cointreau (liqueur)
1/4 cup water
1 quart strawberries, for garnish

Three to four hours before serving, combine a little jelly with cornstarch in saucepan, mix well, add remaining jelly, Cointreau and water. Cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm temp, stirring occasionally.

Arrange berries on cake and spoon topping over berries and cake.

Submitted by: Kevin Pugmire