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1
Combine pecans, graham cracker crumbs and butter in a bowl and mix well.
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2
Press in a lightly buttered 10-inch springform pan and bake at 350u00b0 for 10 minutes.
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3
Remove to a wire rack to cool completely.
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4
Beat cream cheese in a large mixing bowl until smooth and creamy.
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5
Add eggs, 1 1/4 c sugar, lemon juice and 2 tsps vanilla and beat well.
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6
Spoon into the cooled prebaked crust.
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7
Place pan on a baking sheet and place in middle of oven.
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8
Bake at 350u00b0 for 40 to 45 minutes or until set.
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9
The cheesecake will rise slightly, crack in several places, settle, and cracks will minimize.
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10
Let stand 15 minutes at room temperature to cool.
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11
Mix sour cream, 1/4 c sugar and 1 tsp vanilla and chill, covered in the refrigerator until ready to use.
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12
After the 15 minutes of cooking time for the baked cheesecake, spread with the sour cream mixture and bake again at 350u00b0 for 5 minutes.
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13
Let stand at room temperature to cool.
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14
Chill, covered, for up to 2 days.
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15
Rinse the strawberries and pat dry. Arrange pointed end up on top of the cheesecake.
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16
Spoon raspberry glaze over the top.
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17
Chill, covered, until glaze is set.
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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.
