7-Up Lemon Cheesecake With Strawberry Glaze
2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup powdered sugar
1 teaspoon cinnamon
1 pkg. (1/4 oz.) unflavored gelatin
6 tablespoons sugar
1-1/2 cups 7-UP, divided
2 eggs, beaten
1 pkg. (3.4 oz.) lemon pudding and pie filling - not instant
3/4 cup water
1/2 cup strawberry jelly, melted
1/2 pint fresh strawberries
Crust: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9-in. 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 cups 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.