7-up lemon cheesecake with strawberry glaze recipe

Crumb Crust:
2 c Graham cracker crumbs 1/2 c Powdered sugar 1/2 c Butter; melted 1 ts Cinnamon
7-Up Filling
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.