Instructions

1. Preheat oven to 350 F.

2. Combine 3/4 cup finely chopped pecans and 3/4 cup graham cracker crumbs in small bowl. Stir in 3 tbsp. melted butter. Press mixture into bottom of spring form pan.

3. In large mixing bowl, beat 32 oz. cream cheese until smooth. Add 1 1/4 cups sugar, 1 tbsp. lemon juice, and 2 tsp. vanilla extract. Beat well. Add 4 lightly-beaten eggs and beat on low speed until just combined.

4. Spoon cream cheese mixture over graham cracker mixture in spring form pan. Place the pan on the baking sheet.

5. Bake cheesecake in 350-degree oven for 45 to 50 minutes, until center is almost set.

6. Remove cheesecake from oven. Leave oven on.

7. Combine 2 cups sour cream, 1/4 cup sugar and 1 tsp. vanilla extract. Spread over cheesecake filling and bake for an additional 5 minutes. Cool for one hour, then refrigerate overnight.

8. Prepare glaze several hours before serving. To prepare glaze, combine 2 tbsp. cornstarch with 1/4 cup water in a saucepan. Stir until smooth. Add 12 oz. strawberry jelly.

9. Bring jelly mixture to a boil. Cook and stir for 1 to 2 minutes or until jelly is melted and glaze mixture has thickened. Remove glaze from heat and add 3 tbsp. orange juice. Cool glaze to room temperature.

10. Remove sides of spring form pan just before serving cheesecake. Arrange 1 qt. whole, hulled fresh strawberries over cake, with the pointed ends up. Spoon glaze over strawberries and serve.