7-UP LEMON CHEESECAKE WITH STRAWBERRY GLAZE

FOR THE CRUMB CRUST:
2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup powdered sugar
1 teaspoon cinnamon
FOR THE 7-UP FILLING:
1 package unflavored gelatin
6 tablespoons sugar
1 1/2 cups 7-up, divided use
2 eggs, beaten
1 small lemon pudding, not instant
3/4 cup water
2 pkg (8 oz each) cream cheese, softened
FOR THE STRAWBERRY GLAZE:
1/2 cup strawberry jelly, melted
FOR THE TOPPING:
fresh strawberries (or unsweetened frozen, thawed)
1 whole strawberries, for garnish

TO PREPARE THE CRUST:
Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill.

TO PREPARE THE FILLING:
Soften unflavored gelatin 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 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; 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.

TO SERVE:
Remove from pan and add topping.

TO PREPARE THE TOPPING:
Brush top of chilled cheesecake with melted jelly. Arrange strawberries upright on cake and spoon any remaining melted jelly over them.

Servings: 10
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