CRUST:

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

Combine walnuts, graham crackers and butter. Press compactly onto the bottom of the pan.

FILLING:

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

Beat the cream cheese until smooth. Add eggs, sugar, lemon juice and vanilla. Beat thoroughly. Spoon over crust.

Set the pan on baking sheet to catch the butter. Bake cake 40 to 45 minutes or until done. Cake may rise slightly and crack. Remove from oven and let it stand at room temperature 15 minutes. Retain oven temperature at 350 degrees.

TOPPING:

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

Combine above and refrigerate until the cake is baked. Spoon over the top of the cake. Return to oven and bake 5 minutes longer. Let cool, refrigerate at least 24 hours.

STRAWBERRY GLAZE:

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

Wash strawberries and hull. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, water and cook over medium heat; stir frequently until thick and clear (5 minutes). Cool to lukewarm, stirring occasionally.

Using knife, loosen cake from pan; remove springform. Arrange berries, pointed end up over top of cake. Spoon glaze over berries. Return to refrigerator until glaze is set.