CRUST:
1 3/4 c. fine graham cracker crumbs (about 20)
1/4 c. finely chopped walnuts (opt.)
1/2 c. butter, melted
1/2 tsp. cinnamon

FILLING:
3 well-beaten eggs
1/2 c. sugar
1/2 tsp. almond extract
2 c. dairy sour cream
2 (8 oz.) cream cheese
2 tsp. vanilla
1/4 tsp. salt

GLAZE:
2 c. fresh strawberries
3/4 c. water
2 tbsp. cornstarch
1/2 c. sugar

1) Make crust and press to sides and bottom of 9 inch springform pan.

2) Sides should be 1 3/4 inches high.

FILLING:

3) Combine eggs, cream cheese, 1/2 cup sugar, vanilla, almond extract and salt.

4) Beat until smooth.

5) Blend in sour cream; pour in crust.

6) Bake at 375 degrees for 30 minutes or just until set.

7) Chill thoroughly 4 to 5 hours.

GLAZE:

8) Crush 1 cup strawberries.

9) Add water and cook 2 minutes, stirring constantly.

10)Cook and stir until mixture is thick and clear.

11)Cool room temperature.

12)Halve remaining berries.

13)Place atop chilled cheesecake.

14)Pour glaze over and chill 2 hours.