Serves: 11
Total Calories: 690

Crust:
3/4 cup coarsely ground walnuts
3/4 cup finely ground graham crackers
3 tablespoons unsalted butter, melted
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Filling:
4 (8-ounce) packages cream cheese, softened
4 eggs
1 1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
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Topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
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Glaze:
1 quart strawberries
1 (12-ounce) jar raspberry jelly
1 tablespoon cornstarch
1/4 cup orange liqueur
1/4 cup water

Crust:
Preheat oven to 350°. Place rack in center of oven. Lightly butter a 9-inch or 10-inch springform pan. Combine above ingredients and press into bottom of springform pan.

Filling:
Beat cream cheese by electric mixer or processor until smooth. Add eggs, sugar, lemon juice, and vanilla. Beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter that may drip out. Bake 10-inch cake 40–45 minutes or 9-inch cake 50–55 minutes. Remove from oven. Let stand at room temperature 15 minutes.

Topping:
Combine above ingredients and blend well. Cover and refrigerate. When cake finishes baking, spoon Topping over, return to oven and bake 5 minutes longer. Let cool and refrigerate cake at least 24 hours or preferably 2–3 days.

Glaze:
Wash and dry strawberries. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, orange liqueur, and water and cook over medium heat, stirring until thickened and clear—about 5 minutes. Cool to lukewarm. Loosen cake from pan. Remove springform. Arrange berries on top, pointed end up. Spoon Glaze over. Return to refrigerator until Glaze is set.

Nutritional Facts:

Serves: 11
Total Calories: 690
Calories from Fat: 413

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