1 1/2 pts. (3 c.) sour cream
16 oz. cream cheese
1 1/2 c. sugar
1/4 c. all-purpose flour
Grated rind of 1 orange
6 lg. eggs
1 1/2 c. graham cracker crumbs
2 tbsp. sugar
1/4 c. melted butter
1 pt. strawberries
1/2 c. pineapple tidbits
1/2 c. red currant jelly
3 tbsp. brandy

Preheat oven to 350 degrees F.

Combine, in a large bowl the graham crumbs, 2 tablespoons of sugar and melted butter and mix thoroughly. Press mixture firmly into a buttered 9 inch springform cake pan and chill pan.

In a large saucepan, over low heat, combine the sour cream and cream cheese and stir constantly until melted and smooth. Gradually stir in the 1 1/2 cups of sugar, remove from heat and cool for approximately 15 minutes. Gradually beat, at low speed, in the flour and grated orange rind. Beat in the eggs, one at a time, until the batter is well mixed and smooth. Pour mixture into the chilled cake pan.

Bake for 50 minutes, or until lightly browned; remove and cool before opening pan sides.

Just before serving, top cake with pineapple tidbits and washed, hulled sliced strawberries. Over low heat, melt jelly; let cool, but while still liquified, and spoon over the fruit. Let stand, at room temperature, until set.

Heat brandy, sprinkle over topping and flame.