Karen's Strawberry-Glazed (or not) Cheesecake

(This Bon Appetit recipe is a showstopper and worth extra effort)

This is me in the 80's serving this cake! lol

This is "Angie's version" (bottom left) without the glaze.

Crust:

3/4 c coarsely ground walnuts
3/4 c graham cracker crumbs
3 T melted unsalted butter

Combine and press completely on bottom and up sides of springform pan. (I spray coconut oil spray first to be double sure it doesn't stick.) Put aluminum foil around pan so water doesn't get in when you place the pan in water to bake.

Filling:

4 8-oz cream cheese, room temp
4 eggs
1-1/4 c sugar
2 t vanilla
1 T fresh lemon juice

Beat cream cheese until smooth. Add eggs, one at a time, sugar, lemon juice and vanilla. Beat thoroughly. Spoon over crust. Bake at 350 in a water "bath" by putting it in larger pan and filling with water half way (this ensures even cooking with cheesecake and avoids cracking)... be careful putting it into the oven so water isn't rolling out of the pan! Bake 40-45 minutes for 10" springform pan; 50-55 minutes for 9" pan. It won't look done in middle (when you shake it you will see movement -- but it shouldn't be looking raw and floppy everywhere!), but it will be more firm near the sides -- if it is not firmer near sides bake a few more minutes until it is. It will firm up more when cooling and refrigerating. Remove from oven and let stand at room temp 15 minutes, retaining oven temperature.

Topping:

2 c sour cream
1/4 c sugar
1 t vanilla

Stir/blend well. Cover and refrigerate if you make it ahead. Spoon over the top of cake, starting at center and extending to within 1/2" of outer edge. Return to oven and bake 5 minutes longer. Let cake cool, then refrigerate cake for at least 24 hours, preferably 2-3 days.

Glaze (if desired: see below for "Angie's version" which does not have the glaze):

12-oz red raspberry jelly
1 T cornstarch
1/4 + 2 T water

Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly and water and cook over medium, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally.

Strawberries on top:

1 qt. medium strawberries

Several hours before serving, wash, hull and dry COMPLETELY the strawberries on paper towels. Remove springform. Arrange berries, pointed-end up, over top of cake. Spoon glaze over berries, allowing some to drop down over sides of cake. Refrigerate until glaze is set.

ANGIE'S VERSION (no glaze)

You can skip the glaze and just slice washed and dried strawberries all over the top too!