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1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1 Tbs brown sugar
3 Tbs butter, melted
3 8-oz pkg cream cheese, softened
1 cup sugar
4 eggs
2 tsp vanilla extract
1 16-oz carton sour cream
3/4 cup red currant or raspberry jelly
1 qt strawberries, sliced
1. Combine the first 4 ingredients.
2. Press firmly into bottom of 9-inch springform pan and
chill.
3. Beat cream cheese with electric mixer until light and
fluffy.
4. Gradually add sugar; mix well.
5. Add eggs, one at a time; beat well.
6. Stir in vanilla; fold sour cream into cheese mixture.
7. Pour into prepared pan and bake at 500 degrees for 8
minutes.
8. Reduce heat to 225 degrees and bake for 50 minutes.
9. Turn off oven; open door slightly. Let cake stand in
oven for 20 minutes.
10. Remove from oven; cool. Chill overnight or 8 hours.
11. Before serving, heat currant jelly over low heat;
arrange sliced strawberries over cake. Spoon jelly
over strawberries.
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