• Preheat the oven to 375℉. Spray a 10-inch springform pan with nonstick spray.

PREPARE THE CRUST:

• In a large bowl, combine the graham cracker crumbs, sugar and butter. Press ⅔ of the mixture evenly onto the bottom of the prepared pan. Use the remaining mixture to press halfway up the sides of the pan. Use a straight-sided glass to press the mixture to an even thickness. Bake for 10 minutes, then remove the crust from the oven and let it cool.

PREPARE THE FILLING:

• Preheat the oven to 325 ℉. In a large bowl, use an electric mixer to beat the cream cheese until it is light and fluffy (a full three minutes of mixing). Mix in the sugar, and then mix in the eggs. Then mix in the sour cream, flour, vanilla and salt. Pour the filling over the cooled crust. Wrap the bottom of the springform pan with heavy duty foil so that it comes up the sides of the pan. Place the wrapped pan into a roasting pan that has been filled with a couple of inches of boiling water. Transfer the pan with the cheesecake inside of it to the oven.
• Bake for 60 to 70 minutes, or until the edges of the cheesecake are set. The center will still be a little jiggly. Turn off the oven and let the cheesecake stay in the oven for 40 more minutes. Then open the oven door slightly and let the cheesecake sit for 1 more hour. Remove the cheesecake from the water bath, get rid of the foil and let the cheesecake cool to room temperature. Refrigerate overnight.

PREPARE THE GLAZE:

• Several hours before serving (or the night before). In a small saucepan, whisk together the water and cornstarch. Whisk in the jelly and cook over medium heat until the jelly has melted. The glaze should be slightly more thickened. Stir in the liqueur, and let cool to room temperature. Or refrigerate until ready to serve.

READY TO SERVE:

• Loosen and remove the sides of the springform pan. Pile the strawberries evenly spread on top of the cheesecake. Spoon the glaze over the strawberries, allowing some to drip down the side of the cheesecake.