1 c. graham cracker crumbs
1/4 c. firmly packed light brown sugar
1/4 c. butter, melted
5 pkgs. (8 oz. size) cream cheese, room temp., softened
1 1/4 c. sugar
3 tbsp. flour
1 1/2 tsp. vanilla
1/4 c. milk
6 eggs, room temp.
2/3 c. strawberry jelly, melted

Preheat oven to 375 degrees. In medium bowl toss graham cracker crumbs, brown sugar, butter together. Press mixture in bottom of spring form pan (9 inch). Bake 10 minutes. Cool in pan or rack. Preheat oven to 500 degrees.

In large bowl with electric mixer at high speed, beat together cream cheese and sugar until light and fluffy. Blend in flour, vanilla and milk until mixture is smooth. Beat in eggs, 1 at a time, beating after each addition. Pour mixture on baked crumbs crust in pan. Bake in preheated oven for 15 minutes. Reduce heat to 250 degrees. Bake 1 hour.

Leave cake in oven with heat turned off and door shut for 20 minutes. Remove from oven. Cool on rack until room temperature. Refrigerate cake for 3 hours or longer. Remove spring form from cake. Melt strawberry jelly over low heat and pour over cake.