Up Lemon Cheesecake with Strawberry Glaze

 

Crumb Crust

2 cups graham cracker crumbs

1/2 cup confectioners' sugar

1/2 cup butter, melted

1 teaspoon cinnamon

Combine all ingredients well. Press onto bottom and part way up sides of buttered 9−inch springform

pan; chill.

7−Up Filling

1 envelope unflavored gelatine

1 1/2 cups 7−Up, divided

1 small box regular lemon pudding

and pie filling (not instant)

6 tablespoons granulated sugar

2 eggs, beaten

3/4 cup water

11 ounces cream cheese, softened

Soften unflavored gelatine in 1/4 cup 7−Up for 4 minutes.

In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1 1/4 cups 7−Up and

bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatine;

cool 3 minutes.

Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with

remaining 7−Up mixture and stir until well blended. Turn into chilled crust and chill for at least 8

hours.

Remove from pan and add Strawberry Glaze.

Strawberry Glaze

1/2 cup strawberry jelly, melted

Fresh strawberries or unsweetened

frozen, thawed whole strawberries

Brush top of chilled cheesecake with melted