STRAWBERRY GLAZED CHEESECAKE CRUST: 1 3/4 c. fine graham cracker crumbs (about 20)1/4 c. finely chopped walnuts (opt.)1/2 c. butter, melted1/2 tsp. cinnamon FILLING: 3 well-beaten eggs1/2 c. sugar1/2 tsp. almond extract2 c. dairy sour cream2 (8 oz.) cream cheese2 tsp. vanilla1/4 tsp. salt GLAZE (opt.): 2 c. fresh strawberries3/4 c. water2 tbsp. cornstarch1/2 c. sugar Make crust and press to sides and bottom of 9 inch springform pan. Sides should be 1 3/4 inches high. FILLING: Combine eggs, cream cheese, 1/2 cup sugar, vanilla, almond extract and salt. Beat until smooth. Blend in sour cream. Pour in crust. Bake at 375 degrees for 30 minutes or just until set. Chill thoroughly 4 to 5 hours. Filling will be soft. GLAZE: Crush 1 cup strawberries. Add water and cook 2 minutes, stirring constantly. Cook and stir until mixture is thick and clear. Cool room temperature. Halve remaining berries. Place atop chilled cheesecake. Pour glaze over. Chill 2 hours. Serves 10.