Cheesecake

1. Preheat oven to 325 degrees.
2. In small bowl toss together graham crumbs, butter and 2 tablespoons sugar. Press crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in the freezer while preparing filling.
3. In large mixing bowl beat cream cheese on medium until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
4. Pour into crust. Bake at 325 for about 1 hour and 15 minutes or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of springform pan. Continue cooling on wire rack for 45 minutes more.

Strawberry Topping

1. In a small saucepan, combine cornstarch and water until smooth.
2. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and the mixture has thickened.
3. Remove from the heat; stir in orange liqueur and add food coloring, if desired. Cool to room temperature.
4. Spoon over cheesecake, allowing some to drip off the sides of the cake. Arrange the strawberries (either whole or halved) over the cake.
5. Refrigerate at least 3 hours or overnight before serving (I placed mine in the freezer for 2 hours).