7-up lemon cheesecake with strawberry glaze *

CRUMB CRUST-----
   2       c            Graham cracker crumbs
     1/2   c            butter -- melted
     1/2   c            Powdered sugar
   1       t            Cinnamon
   7                    UP FILLING-----
   1       pk           Unflavored gelatin
   6       tb           Sugar
   1 1/2   c            7-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 -ÿÿ
                        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.
  
  Recipe By     : Patti Anderson