2 c. graham cracker crumbs
½ c. butter, melted
2 T. sugar
4 (8oz) pkg phili cream cheese, softened
1 1/3 c. sugar
2 T cornstarch
1 T vanilla
1 c. sour cream
2 cups sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 16-ounce baskets strawberries, hulled
1 18-ounce jar raspberry jelly
In small bowl toss together graham cracker crumbs and sugar together, add melted butter and mix. Press in bottom and up the sides of a 9 inch spring form pan. Can us smooth glass to help press crust on bottom and work up the sides. Try and press up sides at least 2 ¼ inches. Chill in freezer while preparing filling.
In large mixing bowl beat softened cream cheese on medium speed until fluffy. Add 1 1/3 c. sugar, cornstarch and vanilla. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
Pour into crust. Bake at 325 about 1 ¼ hours or until center is almost set. Put a 9x13 pan filled with hot water an inch deep on the rack below to add humidity while baking.
Don’t open oven door to check on cake until after first hour of baking, this helps prevent cracking. After done baking open oven door slightly and let cake cool slightly in oven for about a half hour. Follow directions for sour cream topping. Remove from oven and let sit on wire rack about 45 minutes. Remove sides and refrigerate at least 3 hours before serving….best if over night. Add fruit topping if you desire, before serving. If freezing freeze after the 3 hours on bottom of cheesecake pan …once cake is frozen remove from pan bottom and place on a cardboard foil round. Wrap good in plastic and foil.
Whisk sour cream, sugar and vanilla in medium bowl to blend.
Spoon topping over cake, spread to edge of the pan. Bake until topping is just set, about 5 minutes. Remove from oven. Run knife between crust and pan.
Cool hot cake in pan on rack, Chill overnight.
Release pan sides from cheesecake. Arrange whole berries, points facing up, atop cheesecake; cover completely. Stir jelly in heavy small saucepan over medium-=low heat until melted.Cool to barely lukewarm, about 5 minutes. Brush enough jelly over berries to glaze generously, allowing some to drip between berries. Reserve remaining glaze in saucepan. (Cake and glaze can be prepared 6 hours ahead. Cover cake and refrigerate.)
Rewarm remaining glaze until pourable. Cut cake into wedges. Pass remaining glaze separately.