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CRUMB CRUST
- 2 c Graham cracker crumbs

1/2 c Butter -- melted

1/2 c Powdered sugar

1 t Cinnamon

UP FILLING
-

1 pk Unflavored gelatin

6 tb Sugar

1 1/2 c -up -- divided

2 Eggs -- beaten

1 sm Lemon pudding & pie filling

3/4 c Water -- not instant

STRAWBERRY GLAZE
- 1/2 c Strawberry jelly -- melted

Unsweetened frozen -- Thawed Fresh strawberries -?? 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 -up for 4 minutes. In a saucepan combine pie filling, sugar,

beaten eggs and water. Blend well. Add 1-1/4 cup -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 -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. Recipe By : Patti Anderson