RECIPES

	Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9 or 10 inch springform pan.
	Crust: 3/4 cup coarsely ground pecans 3/4 cup finely crushed graham crackers 3 tbsp melted unsalted butter Combine pecans, graham cracker crumbs and butter. Press compactly into bottom of springform pan.
	Filling: 4 (8 oz) packages cream cheese 4 eggs 1-1/4 cups sugar 1 tbsp fresh lemon juice 2 tsp vanilla Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust.
	Set pan on baking sheet to catch any butter that may drip out. Bake 10-inch cake 40-45 minutes or 9-inch cake 50-60 minutes. (cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it up.) Remove from oven and let stand at room temperature 15 minutes. Retain oven temperature at 350 degrees.
	Topping: 2 cups sour cream 1/4 cup sugar 1 tsp vanilla Combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let Cool, then refrigerate cheesecake for at least 24 hours.
	Glaze: (May also use canned fruit pie filling) 1 quart medium strawberries 1 (12 oz) jar red raspberry jelly 1 tbsp cornstarch 1/4 cup Cointreau 1/4 cup water Wash and hull berries and let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, Cointreau and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewawrm, stirring occasionally.
	Using knife, loosen cake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until the glaze is set.

Dot's Cheesecake