CRUST:

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

FILLING:

4 (8 oz.) cream cheese, room temperature
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:

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

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

For crust: Combine walnuts, graham crackers and butter. Press completely onto bottom of pan.

For filling: Beat cream cheese in large bowl until smooth. Add eggs, sugar, lemon juice, and vanilla. Beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any batter.

Bake 10-inch pan 40-45 minutes, 9-inch 50-55 minutes. (Cake may rise slightly and crack in several areas. It will settle again. Cracks will minimize and topping will cover.

Remove from oven and let stand at room temperature 15 minutes. Retain oven temperature at 350 degrees.

For topping: Combine sugar, sour cream and vanilla; blend well. After cake has set for 15 minutes, spoon topping over, starting at center and extending to 1/2-inch of edge. Return to oven and bake 5 minutes longer. Let cool, then refrigerate at least 24 hours or preferably 2-3 days.

For glaze: Several hours before serving, wash and hull berries. Let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, Cointreau and water. Cook over medium heat, stirring frequently until thickened and clear, about 5 minutes.

Cool to lukewarm, stirring occasionally. Using knife, loosen cake from pan. Remove springform. Arrange berries pointed end up on cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until glaze is set.