From Bon Apetit February 1981
3/4 cup ground walnuts
3/4 cup ground graham crackers
3 TBS melted butter
4 8 oz packages of cream cheese, room temperature
1 tbs fresh lemon juice
2 tsp vanilla
1 1/4 cups granulated sugar
2 cups sour cream
1/4 cup sugar
1 tsp vanilla
1 quart medium strawberries
1 12oz jar seedless red raspberry jelly
1 tbsp cornstarch
1/4 cup cointreau
1/4 cup water
Position rack in center of oven and preheat to 350. Lightly butter 9 or 10 inch springform pan.
For crust: combine walnuts, graham cracker crumbs and butter. Press compactly onto bottom of pan.
For filling: beat cream chees in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beath thoroughly. Spoon over crust.
Set pan on baking sheet to catch any butter that may drip out. Bake 10″ cake 40-45 minutes or 9″ cake 50-55 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.
For topping: combine sour cream, sugar and vanilla, blend well. Cover and refrigerate, when cake has finished baking, spoon topping over, starting at center and extending within 1/2″of edges. return to oven and bake 5 minutes longer. Let cool, then refrigerate cheesecake for at least 24 hours or preferably, 2-3 days.
For glaze: several hours before serving, wash and hull strawberries and let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, cointreau and water, cook over medium heat, stirring constantly until thickened. Let cool.
To serve: arrange whole strawberries pointy end up on top of cheesecake, spoon glaze over the top covering each strawberry and letting glazed drip down the sides.
You may omit the walnuts and just make all graham cracker crumbs if allergies are an issue.