2 c Graham cracker crumbs 1/2 c Powdered sugar 1/2 c Butter; melted 1 ts
1 pk Unflavored gelatin 1 1/2 c 7-up; divided 1 sm Lemon pudding & pie filling, not
instant 6 tb Sugar 2 Eggs; beaten 3/4 c Water 11 oz Cream cheese; softened
Strawberry Glaze: 1/2 c Strawberry jelly; melted Fresh strawberries or unsweetened frozen, thawed whole strawberries
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.
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. Remove from pan and add topping.
Topping: Brush top of chilled cheesecake with melted jelly. Arrange strawberried
upright on cake and spoon any remaining melted jelly over them.