CRUST:

15 graham crackers
1 tbsp. sugar
1/2 tsp. cinnamon
1/4 c. melted butter

Crush crackers completely. Stir in sugar and cinnamon. Add butter and mix until completely moistened.

Press crumbs against sides and bottom of springform pan that has been buttered.

Bake 8 minutes at 375 degrees. Chill before adding filling.

FILLING:

11 oz. cream cheese
2 eggs
1/2 c. sugar
1/2 tsp. vanilla

Preheat oven to 350 degrees. Blend cream cheese in large bowl. Add eggs one at a time, beating well after each addition. Gradually add 1/2 cup sugar and vanilla. Pour into prepared crust and bake 20 minutes.

TOPPING:

2 c. sour cream
1/4 c. sugar
1/4 c. toasted whole almonds
1 pt. strawberries
4 tbsp. currant jelly
1 tbsp. water

Blend sour cream with 1/4 cup sugar and almonds. Spread over top of cake. Turn off oven and return cake to oven for 4 minutes. Cool slightly and chill until set.

Before serving, garnish top of cake with whole strawberries. Mix currant jelly and water and heat until jelly melts. Pour over strawberries to glaze.