Looking for the perfect Father's Day dessert?  I guarantee Dad will love this incredible cheesecake. Make it the day before for best results.

Enjoy!
Amy

Strawberry Cheesecake with Walnut Crust
Makes 1 10-inch cheesecake

Prep time: 30 minutes
Bake time: 1 hour & 15 minutes
Chill time: Overnight

Crust:
3⁄4 cup graham cracker crumbs
3⁄4 cup chopped walnuts
3 tablespoons butter, melted

Filling:
4 (8-ounce) packages cream cheese, at room temperature
4 eggs, at room temperature
11⁄4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract

Topping:
2 cups sour cream
1⁄4 cup sugar
1 teaspoon vanilla extract
1 12-ounce jar seedless raspberry jam, divided
1 tablespoon cornstarch
1⁄4 cup orange juice
1 quart strawberries, washed, dried, hulls removed

Preheat oven to 350°F.
In a medium mixing bowl, combine the graham cracker crumbs, walnuts and melted butter. Press mixture into the bottom and slightly up the sides of a 10-inch springform pan.  Bake 10 minutes; remove from oven and set aside.
In the bowl of an electric mixer, beat softened cream cheese until smooth. Beat in eggs one at a time, beating well after each addition.  Beat in the sugar, lemon juice and vanilla extract; beat until well blended.
Pour into crust; bake 1 hour to 1 hour and 15 minutes, or until lightly puffed in center. Remove from oven and let stand 15 minutes, keeping oven at 350°F.
In a medium mixing bowl, combine the sour cream, sugar and vanilla extract. Spread mixture over cheesecake; return to oven for 5 minutes. Remove from oven, let cool, and refrigerate.
In a small saucepan, mix 1 tablespoon Jam with cornstarch; mix until well blended. Add remaining jam and orange juice. Cook over medium heat, stirring frequently, until thickened and clear. Let cool to lukewarm.
Remove cheesecake from pan; arrange berries, points up, on top of cake. Spoon glaze over berries, allowing some to drip down the sides. Chill overnight.