Ingredients
Crumb Crust 2 cups graham cracker crumbs 1/2 cup confectioners' sugar 1/2 cup butter, melted 1 teaspoon cinnamon (Combine all ingredients well. Press onto bottom and part way up sides of buttered 9−inch springform pan; chill.)
7−Up Filling 1 envelope unflavored gelatine 1 1/2 cups 7−Up divided 1 small box regular lemon pudding and pie filling (not instant) 6 tablespoons granulated sugar 2 eggs, beaten 3/4 cup water 11 ounces cream cheese, softened
method
Soften unflavored gelatine 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 cups 7−Up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatine; 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 Strawberry Glaze.
Strawberry Glaze 1/2 cup strawberry jelly, melted Fresh strawberries or unsweetened frozen, thawed whole strawberries
Brush top of chilled cheesecake with melted jelly. Arrange strawberries upright on cake and spoon any remaining melted jelly over them.
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