2 cups graham cracker crumbs
1/2 cup butter — melted
1/2 cup powdered sugar
1 teaspoon cinnamon
1 pkg unflavored gelatin
6 tablespoons sugar
1 1/2 cups 7-up — divided
2 eggs — beaten
1 small lemon pudding & pie filling
3/4 cup water — not instant
1/2 cup strawberry jelly — melted
unsweetened frozen — thawed
fresh strawberries -=or=- 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 strawberries upright on cake and spoon any remaining melted jelly over them.
KitchenAid Classic Nonstick 9″ Springform Pan Bakeware