Strawberry-Glazed Cheesecake

The cheesecake should be made the day before and glazed the following day a few hours before serving.

Crust:

1¾ cups graham cracker crumbs

½ cup melted butter

2 tsp sugar

1 tsp cinnamon

Filling:

2 packages (8 oz each) cream cheese, softened

1 container (24 oz) sour cream

1 cup sugar

3 eggs

¼ tsp almond extract

2 tsp vanilla

Glaze:

1 quart  strawberries

½ jar (12 oz) red raspberry jelly, seedless

½ tbsp cornstarch

¼ cup water

Mix together crust ingredients and press into a 10” greased spring pan. Bake at 375 degrees for 5 minutes.

While crust is baking, mix cream cheese, sour cream, and sugar beating until creamy. Add eggs, one at a time, beating after each addition. Add almond extract and vanilla. Mix thoroughly.

Pour into pan. Bake 35-40 at 375 degrees. Remove immediately. Cool thoroughly and refrigerate overnight.

Glaze: Several hours before serving, wash and hull berries and let them dry completely on paper towels. Combine cornstarch and a little jelly in a saucepan. Mix well.  Add remaining jelly and water and cook over medium heat stirring frequently until thickened and clear, about 5 minutes. Cool to lukewarm stirring occasionally.

Using knife, loosen cheesecake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries. Return to refrigerator until the glaze is set.