CRUST:

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

FILLING:

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

TOPPING:

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

STRAWBERRY GLAZE:

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

Position rack in center of oven and preheat to 350 degrees. Lightly butter 9 or 10 inch springform pan.

FOR CRUST: Combine walnuts, graham cracker crumbs and butter. Press firmly onto bottom of pan.

FOR FILLING: 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 butter that may drip out. Bake 10 inch cake 40 to 45 minutes or 9 inch cake 50 to 55 minutes. (Cake may rise slightly and crack several areas; it will settle again, cracks will be covered with topping). Remove from oven and let stand at room temperature for 15 minutes. Retain oven temperature at 350 degrees.

FOR TOPPING: 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 inch of edge. Return to oven and bake 5 minutes longer. Let cool, then refrigerate cheesecake for at least 24 hours, or preferably 2 to 3 days.

FOR GLAZE: Several hours before serving, wash and hull berries and let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, liqueur and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally.

Using a knife, loosen cake pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until glaze is set.