CRUST:

2 c. crushed vanilla wafers
1 stick butter, melted
2 tsp. sugar
Dash cinnamon

FILLING:

2 (8 oz.) cream cheese (room temperature)
3 eggs
1 c. sugar
1 pt. sour cream
2 tsp. vanilla

GLAZE:

2 sm. pkg. frozen strawberries
2 tbsp. cornstarch
2 tbsp. sugar

Melt butter add to crust ingredients, mix well. Press in bottom and up sides of springform pan. Beat cream cheese until fluffy, gradually add 1 cup sugar and one egg at a time. Fold in sour cream. Add vanilla last.

Bake 350 degrees for 1/2 hour. Turn oven off and leave for 1 1/2 hours. Cool cheesecake in refrigerator for 24 hours or overnight will do.

Glaze: Heat berries until juicy. Take some juice and mix with 2 tablespoon cornstarch and 2 tablespoon sugar. Add to hot mixture. Bring to boil and then cool. Spread on cool cheesecake.