Berry-Glazed Cheesecake - crust

Method

• Combine pecans, graham cracker crumbs and butter in a bowl and mix well.
• Press in a lightly buttered 10-inch springform pan and bake at 350° for 10 minutes.
• Remove to a wire rack to cool completely.
• Beat cream cheese in a large mixing bowl until smooth and creamy.
• Add eggs, 1 1/4 c sugar, lemon juice and 2 tsps vanilla and beat well.
• Spoon into the cooled prebaked crust.
• Place pan on a baking sheet and place in middle of oven.
• Bake at 350° for 40 to 45 minutes or until set.
• The cheesecake will rise slightly, crack in several places, settle, and cracks will minimize.
• Let stand 15 minutes at room temperature to cool.
• Mix sour cream, 1/4 c sugar and 1 tsp vanilla and chill, covered in the refrigerator until ready to use.
• After the 15 minutes of cooking time for the baked cheesecake, spread with the sour cream mixture and bake again at 350° for 5 minutes.
• Let stand at room temperature to cool.
• Chill, covered, for up to 2 days.
• Rinse the strawberries and pat dry. Arrange pointed end up on top of the cheesecake.
• Spoon raspberry glaze over the top.
• Chill, covered, until glaze is set.
• 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.