Cassie's birthday 'cake'

I used half raspberries instead of all strawberries

STRAWBERRY GLAZED CREAM CHEESECAKE   oven 350 degrees

1/4 C. coarsely ground walnuts

3/4 C. finely crushed graham craccker crumbs

3T. melted unsalted butter

4 (8oz) pkg. cream cheese, room temp.

4 eggs

1 1/2 C. sugar, divided

1 T. fresh lemon juice

3 t. vanilla, divided

2 C. sour cream

1 quart strawberries, stemmed

12 oz jar seedless red raspberry jelly

1 T. cornstarch

1/4 C. cointreau liqueur

1/4 C. water

Heat oven.  Combine walnuts, graham cracker crumbs and butter.  Press on the bottom of a lightly buttered spring form pan. 

In a large bowl, beat the cream cheese on low speed untill smooth.  Add eggs, 1 1/4 C. sugar, lemon juice and 2 T. vanilla. Beat on low-med. speed until well combined.Spoon over crust, set on baking sheet and bake 350 for 55 minutes. Cake may rise slightly and crack in several places, but it will settle again.  Let stand at room temperature15 minutes.

For topping, combine 2 C. sour cream, remaining 1/4C. sugar and remaining 1t. vanilla.  Blend well, spoon over baked cheese cake and return to the oven for 5 more minutes.  Let cool then refrigerate 1 to 3 days.

For glaze:  Wash, hull berries and dry completely on paper towels.  Combine 1 T. jelly with 1T. cornstarch in saucepan.  Add remaining jelly, cointreau and 1/4C. water.  Cook over medium heat, stirring frequently, until clear and thickened, about 5 minutes.  Cool to lukewarm, stirring occasionaly.  Using knife, loosen cake and remove from springform pan.  Arrange berries, pointed end up over top of cake.  Spoon glaze over berries, allowing some to drip down the side of the cake.  Refrigerate until set