Ingredients
2 cup graham cracker crumbs
1/2 cup confectioners’ sugar
1 tsp. cinnamon
1/2 cup butter, melted
1 envelope unflavored gelatin
1 ½ cup 7-Up, divided
1 box lemon pudding and pie filling, not instant mix, small box
6 tbsp. granulated sugar
2 eggs, beaten
3/4 cup water
2 lb cream cheese, softened
1/2 cup strawberry jelly, melted
Fresh whole strawberries, as desired
Preparation
Combine all the ingredients well.
Press onto bottom and partway up the sides of a buttered 9-inch springform pan. Set aside and chill.
Soften unflavored gelatin in 1/4 cup 7-Up for 4 minutes.
In a saucepan, combine pudding and pie filling, sugar, beaten eggs and water. Blend well.
Add remaining 1 ¼ cup 7-Up and bring just to a boil over medium heat, stirring constantly.
Remove from heat and stir in softened gelatin. Let cool for 3 minutes.
Add 1/2 cup of this warm mixture to softened cream cheese and mash together.
Mix together with the remaining 7-Up mixture and stir until well blended.
Pour into the chilled crust and chill for at least 8 hours.
Brush the top of the chilled cheesecake with melted jelly.
Arrange strawberries upright on the cake and spoon any remaining melted jelly over them.
Release from springform pan and serve.
