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1
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Position rack in center of oven and preheat to 350°. Lightly butter 9 or 10 inch springform pan.
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2
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CRUST: Combine walnuts, graham cracker crumbs and butter. Press compactly onto bottom of pan.
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3
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FILLING: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust.
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4
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Set pan on baking sheet to catch any butter that may drip out. Bake 10" cake 40-45 minutes of 9" cake 50-55 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°.
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5
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TOPPING: 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" of edge. Return to oven and bake 5 minutes longer. Let cool, then refrigerate cheesecake for at least 24 hours or, preferably, 2 to 3 days.
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6
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GLAZE: Several hours before serving, 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 lukewarm, stirring occasionally.
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7
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Using knife, loosen cake from pan; remove spring form. 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.
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