-----------------------------------CRUST-----------------------------------
    3/4 c  Coarsely grd walnuts(3oz)

    3/4 c  Finely chopped graham crack

      3 tb Melted unsalted butter

----------------------------------FILLING----------------------------------
      4 pk (8oz) cream cheese room temp

      4    Eggs

  1 1/4 c  Sugar

      1 tb Fresh lemon juice

      2 ts Vanilla

----------------------------------TOPPING----------------------------------
      2 c  Sour cream

    1/2 c  Sugar

      1 ts Vanilla

------------------------------STRAWBERRY GLAZE------------------------------
      1 qt Medium strawberries

     12 oz Jar red raspberry jelly

      1 tb Cornstarch

    1/4 c  Cointreau

    1/4 c  Water

  Position rack in center of oven and preheat to 350 deg. Lightly butter 9 or
  10 inch springform pan. FOR CRUST: Combine walnuts, graham crackers crumbs

  and butter. Press compactly onto bottom of pan. FOR FILLING: Beat cream
  cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon
  juice and vanilla and beat thoroughly. Spoon over crust. Set pan on baking
  sheet to catch any butter that may drip out. Bake 10 inch cake 40 to 45
  minutes or 9 inch cake 50 to 55 minutes. (Cake may rise slightly and crack
  in several areas; it will settle again, cracks will minimize and topping
  will cover it up.)Remove from oven and let stand at room temperature 15
  minutes. Retain oven temperature at 350 deg. FOR TOPPING: Combine sour
  cream, sugar and vanilla and blend well. Cover and refrigerate. When cake
  has finished baking, spoon topping over, starting at center and extending
  to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let
  cool, then refrigerate cheesecake for at least 24 hours or preferably 2 to
  3 days. FOR GLAZE: Several hours before serving, wash and hull berries and

  let dry completely on paper towels. Combine a little jelly with cornstarch
  in saucepan and mix well. Add remaining jelly, Cointreau and water and cook
  over medium heat, stirring frequently, until thickened and clear, about 5
  minutes. Cool to lukewarm, stirring occasionally. Using knife, loosen cake
  from pan; remove springform. Arrange berries pointed end up over top of
  cake. Spoon glaze over berries, allowing some to drip down sides of cake.
  Return to refrigerator until the glaze is set.
  Source: Dallas Jr. League Cookbook Posted by Ken Strei