Bubbe's Cheesecake

Bubbe’s Cheese Cake (To die for!!)
Crust:
¾ c coarsely ground walnuts
¾ c crushed gram crackers
3 T melted butter
Blend in a cuisinart, and pat into a spring form pan
Filling:
4 x 8 oz pkg cream cheese at room temp
4 eggs room temp
1 ¼ c sugar
1 T fresh lemon juice
2 t vanilla
Beat cream cheese until smooth. Add eggs, sugar, lemon juice, vanilla and beat thoroughly. Pour over crust and bake at 350. For a 10 in spring form 40-45 min. for a 9 in spring form, bake 50-55 min. Remove from oven and cool for 15 min (keep oven at 350).
Topping:
2 c sour cream
¼ c sugar
1 t vanilla
Combine ingredients and refrigerate. Pour over top of cheese cake within ½ in from edge. Bake 5 min at 350. Refrigerate for 24 hours.
Glaze:
1 qt med strawberries
12 oz red raspberry jelly
1 T cornstarch
¼ c cointreau
¼ c water
Several hours before serving, wash and hull strawberries, let dry. Combine jelly with cornstarch in pan and mix well. Add jelly and cointreau, water. Cook over med heat until thick, about 5 min. cool and glaze over strawberries (points up) on cake. Refrigerate until set. Watch your guests faint from the sight and taste!