CRUST:

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

Combine the above ingredients and press into a lightly buttered 9" or 10" spring form pan on bottom.

FILLING:

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

Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any drippings on rack in center of oven. Bake 10" cake for 40 to 45 minutes or 9" one for 50 to 55 minutes. Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover up. Remove from oven and let stand at room temperature for 15 minutes.

TOPPING:

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

Combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over, starting at center and extending to within 1/2" of edge. Return to oven and bake 5 minutes longer. Let cool and refrigerate for at least 24 hours or preferably 2 to 3 days.

STRAWBERRY GLAZE:

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

Wash and hull berries and dry. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, Cointreau and water and cook over medium heat, stirring frequently until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally. Arrange berries over cake and spoon glaze over berries and sides of cake.