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Elegant Cheesecake

Elegant Cheesecake Crust: 3/4 cup of coarsely ground nuts 3/4 cup of graham cracker crumbs 3 tablespoons of melted butter or margarine Filling: four 8 ounce packages of cream cheese 1 1/4 cups of sugar 4 eggs 1 tablespoon of lemon juice 2 teaspoons of vanilla Topping: 2 cups of sour cream 1/4 cup of sugar 1 teaspoon of vanilla Glaze: 1 pint of strawberries one 12 ounce jar of strawberry or raspberry jelly 1 tablespoon of cornstarch 1/4 cup of water 1/4 cup of cointreau, optional Cake: Combine the nuts, crumbs and butter, press firmly in bottom of 9 or 10 inch spring form pan. Beat cream cheese in mixer until light and fluffy. Beat in sugar until smooth. Add eggs, one at a time. Add lemon juice and vanilla and beat well. Spoon filling over crust. Set pan on cookie sheet and bake at 350ºF., 10 inch pan for 40 - 50 minutes, 9 inch 50 - 55 minutes. Remove from oven, let stand for 15 minutes. Combine the sour cream, sugar, and vanilla, blend well. Spoon over top, spread to within 1/2 inch of edge. Return to 35o for 5 minutes. Let cake cool completely then refrigerate at least 24 hours. Glaze: A couple of hours before serving, wash and hull berries; dry. Combine jelly with cornstarch in saucepan and mix well. Add remaining jelly, water and Cointreau. Cook over medium heat, stir until thickens and clears, about 5 minutes. Cool. Using  knife loosen cake from pan, remove spring form. Arrange berries on top of cake spoon glaze over berries and drip down sides. Return to refrigerator.