CRUST:

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

FILLING:

4 (8 oz.) pkgs. 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
1/2 c. water plus 1 tbsp. orange flavoring

Position rack in center of oven. Preheat to 350 degrees. Lightly butter 9 to 10-inch springform pan.

For crust: combine walnuts, graham cracker crumbs, and butter. Press onto bottom of pan.

For filling: Beat cream cheese in large bowl until smooth. Add eggs, sugar, lemon juice, and vanilla and beat thoroughly. Spoon over crust.

Set pan on baking sheet to catch any batter that may drop out. Bake 10-inch 40-45 minutes or 9-inch 50-55 minutes. Cake may rise slightly and crack. It will settle again. Cracks will minimize and topping will cover it up.

Remove from oven and let stand at room temperature for 15 minutes. Leave oven on.

For topping: Combine sour cream, sugar, and vanilla; blend well. Cover and refrigerate. When cake has cooled for 15 minutes, spoon topping over, starting at center and expanding to within 1/2-inch of edge. Return to oven and bake 5 minutes longer.

Let cool, then refrigerate cake for at least 24 hours (preferably 2-3 days). Serve strawberry glaze on top. Delicious!