Strawberry Cheesecake with Walnut Crust

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Directions

Preheat oven to 350°F.
In a medium mixing bowl, combine the graham cracker crumbs, walnuts and melted butter. Press mixture into the bottom and slightly up the sides of a 10-inch springform pan. Bake 10 minutes; remove from oven and set aside.
In the bowl of an electric mixer, beat softened cream cheese until smooth. Beat in eggs one at a time, beating well after each addition. Beat in the sugar, lemon juice and vanilla extract; beat until well blended.
Pour into crust; bake 1 hour to 1 hour and 15 minutes, or until lightly puffed in center. Remove from oven and let stand 15 minutes, keeping oven at 350°F.
In a medium mixing bowl, combine the sour cream, sugar and vanilla extract. Spread mixture over cheesecake; return to oven for 5 minutes. Remove from oven, let cool, and refrigerate.
In a small saucepan, mix 1 tablespoon Jam with cornstarch; mix until well blended. Add remaining jam and orange juice. Cook over medium heat, stirring frequently, until thickened and clear. Let cool to lukewarm.
Remove cheesecake from pan; arrange berries, points up, on top of cake. Spoon glaze over berries, allowing some to drip down the sides. Chill overnight.