Strawberry-topped Cheesecake Extraordinaire!

Total Time: 25 hrs 10 mins Preparation Time: 24 hrs Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 20 whole graham crackers (broken into pieces)
• 1/2 teaspoon cinnamon
• 3/4 cup cold butter (diced)
• 1/2 cup brown sugar, packed
• 4 (8 ounce) packages cream cheese (room temperature)
• 1 3/4 cups sugar
• 3 -4 tablespoons fresh lemon juice
• 1 tablespoon vanilla
• 1/8 teaspoon salt
• 3 tablespoons flour
• 5 large eggs
• 2 cups sour cream
• 1/4 cup sugar
• 2 teaspoons vanilla
• 2 (16 ounce) baskets fresh strawberries (washed, dryed and hulled, leave whole)
• 1 (18 ounce) jar raspberry jelly

Recipe

• 1 set oven to 350 degrees.
• 2 set oven rack to center position).
• 3 wrap foil around outside of a 10-inch springform pan with 3-inch sides.
• 4 combine the crackers, cinnamon, cold butter cubes and sugar in a processor.
• 5 using on/off turns blend until crumbs stick together.
• 6 press crumbs into bottom and about 2-1/2 inches up the sides.
• 7 bake for 10 minutes.
• 8 transfer to a rack and cool while making the filling (leave oven at 350 degrees).
• 9 for the filling; in a large bowl using an electric mixer at medium speed beat cream cheese with, sugar, lemon juice, vanilla and salt until very smooth.
• 10 add in flour and mix until combined.
• 11 add in eggs and beat until combined, scraping sides of bowl occasionally.
• 12 pour the mixture into crust.
• 13 bake the cheesecake until outer 2-inch edge of the cake is puffed and slightly cracked and the center is just set and top if brown in spots (about 55 minutes).
• 14 transfer to rack to cool for 15 minutes (leave oven set to 350 degrees).
• 15 for topping; in a medium bowl whisk together sour cream, sugar and vanilla until well blended.
• 16 spoon the topping over the cheesecake spreading to the edge of the pan.
• 17 bake until set (about 5 minutes).
• 18 place on rack to cool then chill overnight (do not remove from pan).
• 19 the following day; release pan sides from the cold cheesecake.
• 20 arrange whole berries points facing upwards atop cheesecake to cover completely.
• 21 stir the jelly in a heavy small saucepan over medium-low heat until smooth and melted.
• 22 cool to barley lukewarm (about 5 minutes).
• 23 brush enough jelly over the whole berries to glaze generously allowing some to drip between berries (reseve some glaze to serve with cake slices).
• 24 slice and drizzle the glaze over the slices.