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

FILLING:

4 (8 oz.) 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:

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

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

CRUST: Combine walnuts, graham crackers and butter. Press into bottom of pan.

FILLING: Beat cream cheese with electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust. Set pan on baking sheet. Bake 40 to 50 minutes (usually longer). Remove from oven and let stand at room temperature 15 minutes. Retain oven temperature at 350 degrees.

TOPPING: Combine sour cream, sugar, vanilla; blend well. Cover and refrigerate. When cake is finished, spoon topping over cake. Return to oven, bake 5 minutes longer. Let cool, refrigerate at least 24 hours, preferably 2 or 3 days.

GLAZE: Wash and hull berries and let dry on paper towels. Combine a little jelly with cornstarch in saucepan. Cook over medium heat until thick and clear, stirring occasionally. Cool to lukewarm. Arrange berries on cake, spoon sauce on top.