Strawberry Pie Cheesecake

1/3 cup ground nuts

1/3 cup finely crushed ginger snaps

2 tablespoons melted butter

2 packages (8 oz.) package cream cheese, softened

2 eggs

3/4 cups sugar

1/2 tablespoon lemon juice

1 teaspoons  vanilla

1 cups  sour cream

1/2 teaspoon vanilla

  1. Position rack in center of over and heat to 350. Butter a spring-form pan.
  2. For crust: Combine nuts, crackers and butter and press into bottom of pan.
  3. For filling: Beat cream cheese in large nixing bowl until smooth, Add eggs, sugar, lemon juice and vanilla and beat thoroughly.
  4. Bake 40 minutes. Remove from oven and let stand about 15 minutes.
  5. For topping:

2 cups fresh strawberries, washed and hulled

1/2 cup sugar

1 1/2  tablespoons cornstarch

1/2 tablespoon lemon juice

Place 1 cup of the largest berries on top of the cheesecake.

In a saucepan, crush the remaining berries, then stir in sugar and cornstarch. Cook over medium heat until mixture is thickened and clear, 8 to 10 minutes, stirring constantly. Add lemon juice, remove from heat and cool slightly.

Pour strawberry sauce over berries and refrigerate for at least 4 hours.