1 1/4 c. graham cracker crumbs, about 15 squares
2 tbsp. sugar
3 tbsp. butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. sugar
1/4 tsp. vanilla
3 eggs
1 c. sour cream or strawberry glaze

Mix cracker crumbs, 2 tablespoons sugar, and the butter. Press in bottom of a 9-inch spring form pan. Bake 10 minutes; cool.

Heat oven to 300 degrees. Beat cream cheese in large mixing bowl. Add 1 cup sugar gradually, beating until fluffy. Add vanilla; beat in 1 egg at a time. Pour over crumb mixture.

Bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours, but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan. Top with sour cream or glaze.

STRAWBERRY GLAZE:

1 c. sliced strawberries
2/3 c. strawberry jelly
1 tsp. lemon juice

Arrange sliced strawberries on cheesecake. Heat strawberry jelly and lemon juice, stirring constantly until jelly is melted and smooth. Remove from heat; let stand 5 minutes. Pour over strawberries just before serving.