Strawberry Topped Cheesecake

This is one of my all time favorite recipes.  I have made this cheesecake for birthdays, holidays, and so many special events I've lost track.  I was not the biggest lover of cheesecake but this recipe made me change my mind.  This classic traditional cheesecake with fresh strawberries as a topping, makes this the center of attention at a table. The graham cracker crust is unfortunately quite addicting by itself!  Take this cake to a party and make friends quickly!

Ingredients:

Crust:

20 whole graham crackers
3/4 cup (1 1/2 sticks), chilled butter, diced
1/2 cup brown sugar

Filling:

4 8-ounce packages of cream cheese
1 3/4 cup of sugar
3 tablespoons lemon juice
2 1/2 teaspoons vanilla extract
3 tablespoons all purpose flour
5 eggs
1/8 teaspoon salt

Topping:

2 cups sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 16-ounce baskets of strawberries, hulled
1 18-ounce jar of raspberry or strawberry jelly (other berry jelly would work also)

Directions:

Crust:

1. Heat the oven at 350 degrees F.
2. Wrap the outside of a springform pan with foil
3. Combine graham crackers, butter and sugar in a food processor until it begins to stick together
4. Press crumbs to the bottom and and insides of the pan, making sure you press well
5. Bake crust for 10 minutes and remove from the oven and cool while the filing is prepared.

*Place a large pan under the crust while it bakes in order to catch any excess butter from dripping onto the oven.

Filing:

1. Beat cream cheese, sugar, lemon juice, vanilla and salt in a mixer until well blended.  Add flour and eggs and beat until mixed.
2. Pour batter into the prepared crust and bake for 1 hour or until the crust is a golden brown.
3. Remove from oven and cool for 10 minutes while you prepare the topping

Topping:

1. Whisk sour cream, sugar and vanilla in a bowl.
2. Using a spoon, cover the top of the cake with the sour cream topping.
3. Place the cake back into the oven and bake for 5 more minutes.
4. Remove from the oven and let cool before releasing the springform pan
5. Cool the cake overnight in the refrigerator or for at least a few hours until set.

After the cake has been removed from the pan and it is on a serving dish of your choice, place strawberries (with the top cut off) upside down onto the cake, starting with larger ones on the outside and working your way to middle with smaller strawberries. In a saucepan, warm jelly until it is a liquid consistency and pour over the strawberries.  The sauce should drip down the sides of the cake and in between the strawberries. 

Any remainder jelly can be served on the side.  Make sure to refrigerate any cake or jelly leftovers.