2 c. graham cracker crumbs
11 oz. cream cheese
1/2 c. sugar
2 c. sour cream
1/4 c. toasted almonds
Whole strawberries
4 tbsp. currant jelly
1 tsp. water
5 tbsp. melted butter
2 eggs
1/2 tsp. vanilla
1/4 c. sugar

Combine crumbs and butter; press into 9 inch pie pan. Preheat oven to 350 degrees. Place cream cheese in large bowl; blend. Add 2 eggs and beat well. Add the 1/2 cup sugar and vanilla. Pour into crust. Bake 20 minutes.

Blend sour cream with 1/4 cup sugar and almonds. Spread on top of warm pie. Turn off heat; return to oven for 4 minutes. Cool briefly and then chill until set. Before serving, garnish with strawberries. Glaze with currant jelly, melted with water and heated to dissolve.