1 3/4 c. graham cracker crumbs
1 1/4 c. sugar, divided
1/3 c. butter flavor Crisco, melted
3 pkg. (8 oz. each) cream cheese, softened
2 tsp. vanilla
3 eggs
1 c. sour cream

GLAZE:

3 tbsp. cornstarch
2 tbsp. sugar
2/3 c. fruit juice (apple, orange)
1/2 c. apple or currant jelly

Preheat oven to 350 degrees. For crust, combine crumbs, 1/4 cup sugar and melted Crisco. Press firmly in bottom of and up sides of ungreased 9 inch springform pan. Set aside.

For filling: Beat cream cheese in a large bowl at low speed of electric mixer just until smooth. Gradually add remaining 1 cup sugar and vanilla. Beat eggs in one at a time. Blend in sour cream.

Carefully pour into prepared pan. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes, or until set. Turn off oven. Open door slightly. Leave cheesecake in oven 1 hour. Chill 4 hours or overnight. Top with fruit and glaze 1-2 hours before serving.

For glaze: Combine cornstarch and sugar in small saucepan. Stir in juice. Add jelly. Cook and stir until mixture is smooth and thickened. Cook about 2 minutes. Cool slightly. Spoon 1/3 cup over the top of the cheesecake. Arrange fruit in circles on top of glaze. Gently spoon remaining glaze in a thin layer over top of fruit. Chill until served.

Note: Cheesecake can be topped with canned pie filling in place of glaze.