1/3 c. butter
1/3 c. sugar
1 egg
1 1/4 c. flour
3 (8 oz.) pkgs. Philladelphia cream cheese
3/4 c. sugar
2 tbsp. flour
1 tsp. vanilla
3 eggs
2 tbsp. milk

Cream butter and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough with spatula on bottom and 1 1/2 inches high around sides of 9 inch spring form pan. Bake at 450 degrees for 5 minutes. Combine softened cream cheese, sugar, flour and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in milk. Pour into pastry lined pan, bake at 450 degrees for 10 minutes, reduce heat to 250 degrees, continue baking 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Chill several hours before serving. Melt jelly over low heat, cool slightly. Arrange strawberries on top of cheesecake. Spoon jelly mixture over strawberries. Chill.