12 graham crackers, crushed
1/2 c. ground walnut meats
1 tbsp. sugar
1/4 c. butter, melted
5 lg. eggs
1 1/2 c. sugar
1 tsp. vanilla
1 tsp. lemon juice
1 1/2 lb. cream cheese, softened
2 c. dairy sour cream
3/4 c. crushed strawberries
1 c. sugar
1 env. unflavored gelatin
1/4 c. cold water
Whole strawberries

Combine first four ingredients. Press on bottom and side of 9 inch springform pan. Chill. Beat eggs until light and thick; add sugar, vanilla and lemon juice while beating. Beat in cream cheese and sour cream, a little at a time. Beat until smooth and without lumps. Pour into springform pan. Bake at 350 degrees for 75 to 80 minutes. Turn off heat; leave cake in closed oven for 90 minutes. Remove from oven; let cool in pan to room temperature. Meanwhile, combine crushed strawberries and one cup sugar. Heat to boiling. Soften gelatin in cold water; stir in. Cook and stir for two minutes. Chill until very thick. Spread over top and side of cheesecake. Garnish top with whole strawberries. Chill until ready to serve. Makes 12 to 16 servings.

Note: frozen strawberries may be used when fresh ones are not available.