CRUST:

2 pkgs. soup nuts, crushed fine
1 tbsp. sugar
1/4 tsp. cinnamon
1/3 c. softened butter

FILLING:

4 eggs
1 1/2 lbs. cream cheese at room temperature
2 oz. orange juice
1 c. sugar

Preheat oven to 350 degrees.

Place soup nuts in cuisinart and process until fine. Add next three ingredients and process on-off several times. Pat crumbs firmly into 9 inch springform pan. Bake crust in oven for about 10 minutes while preparing filling.

Beat eggs in cuisinart until light. Add remaining ingredients. Process until blended. Pour mixture into crumb filled pan. Bake in 350 degree oven for 50 minutes. Mix 1 pint sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Pour mixture over top of cake and bake 10 minutes longer. Cool in oven for 1 hour. Refrigerate.

STRAWBERRY TOPPING:

Partially thaw 2 (10 ounce) packages sliced frozen strawberries. Add 1/2 cup sugar and 2 tablespoons Kirshwausser liquor. Process until smooth and refrigerate until ready to serve.