7-Up Lemon Cheesecake with Strawberry Glaze Recipe

Crumb Crust:
2 c Graham cracker crumbs 1/2 c Powdered sugar 1/2 c Butter; melted 1 ts Cinnamon
7-Up Filling
1 pk Unflavored gelatin 1 1/2 c 7-up; divided 1 sm Lemon pudding & pie filling, not instant 6 tb Sugar 2 Eggs; beaten 3/4 c Water 11 oz Cream cheese; softened
Strawberry Glaze:
1/2 c Strawberry jelly; melted Fresh strawberries or unsweetened frozen, thawed 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.

8 Minute Cheesecake

1 pk (8 oz.) cream cheese, softened
1/3 c Sugar
1 c (1/2 pt.) sour cream
2 ts Vanilla
1 (8 oz.) container Birds Eye Cool Whip whip
1 Keebler
Fresh strawberries for garnish
Ready Crust graham cracker pie crust
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries if desired.