1 c. graham cracker crumbs
1/4 c. finely chopped pecans
1 tbsp. brown sugar
3 tbsp. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
4 eggs
2 tsp. vanilla extract
1 (16 oz.) carton commercial sour cream
3/4 c. red currant or raspberry jelly
1 qt. strawberries, sliced

Combine first 4 ingredients, mixing well; firmly press into bottom of a 9 inch spring-form pan. Chill. Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition; stir in vanilla. Fold sour cream into cream cheese mixture and pour into prepared pan.

Bake at 500 degrees for 8 minutes. Reduce heat to 225 degrees and bake 50 minutes. Turn off oven; open oven door slightly and let cheesecake stand in oven 20 minutes. Remove from oven; let cool to room temperature on a wire rack. Chill 8 hours; remove sides of pan.

Heat currant jelly in a medium saucepan over low heat; cool. Arrange sliced strawberries on top of cheesecake. Spoon melted jelly evenly over strawberries. Yield: 10 to 12 servings.