Berry-glazed Cheesecake

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 3/4 cup coarsely ground pecans
• 3/4 cup finely crushed graham cracker
• 3 tablespoons butter, melted
• 32 ounces cream cheese, softened
• 4 eggs, at room temperature
• 1 1/4 cups sugar
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla
• 2 cups sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 quart strawberry
• 12 ounces seedless raspberry jam
• 1 tablespoon cornstarch
• 1/4 cup peach schnapps
• 1/4 cup water

Recipe

• 1 combine pecans, graham cracker crumbs and butter in a bowl and mix well.
• 2 press in a lightly buttered 10-inch springform pan and bake at 350º for 10 minutes.
• 3 remove to a wire rack to cool completely.
• 4 beat cream cheese in a large mixing bowl until smooth and creamy.
• 5 add eggs, 1 1/4 c sugar, lemon juice and 2 tsps vanilla and beat well.
• 6 spoon into the cooled prebaked crust.
• 7 place pan on a baking sheet and place in middle of oven.
• 8 bake at 350º for 40 to 45 minutes or until set.
• 9 the cheesecake will rise slightly, crack in several places, settle, and cracks will minimize.
• 10 let stand 15 minutes at room temperature to cool.
• 11 mix sour cream, 1/4 c sugar and 1 tsp vanilla and chill, covered in the refrigerator until ready to use.
• 12 after the 15 minutes of cooking time for the baked cheesecake, spread with the sour cream mixture and bake again at 350º for 5 minutes.
• 13 let stand at room temperature to cool.
• 14 chill, covered, for up to 2 days.
• 15 rinse the strawberries and pat dry. arrange pointed end up on top of the cheesecake.
• 16 spoon raspberry glaze over the top.
• 17 chill, covered, until glaze is set.
• 18 for glaze: mix a small amount of jelly and the cornstarch in a saucepan. add the remaining jelly, schnapps and water and mix well. cook over medium heat for 5 minutes or until thickened and clear, stirring constantly. cool to lukewarm, stirring constantly.