Step 1: Preheat Oven and Prepare Crust.

Preheat the oven to 350°F (175°C).

Combine the ground pecans, graham cracker crumbs, and melted butter in a bowl.

Press the mixture onto the bottom of a 10-inch springform pan.

Step 2: Bake the Crust.

Bake the crust for 10 minutes.

Set aside to cool slightly while you make the filling.

Step 3: Make the Filling.

In a large bowl, beat the softened cream cheese and sugar until smooth.

Beat in the lemon juice and vanilla extract.

Add the eggs, one at a time, beating on low speed just until blended after each addition. Don’t overmix.

Spoon the filling over the crust.

Step 4: Bake the Cheesecake.

Bake until the filling is almost set, 45-50 minutes. The center should still have a slight jiggle.

Cool the cheesecake on a wire rack for 15 minutes.

Step 5: Make the Topping.

Meanwhile, for the topping, combine the sour cream, sugar, and vanilla extract in a small bowl.

Spread the topping over the cheesecake.

Step 6: Bake Again.

Return the cheesecake to the oven for 5 minutes.

Step 7: Cool and Chill.

Cool the cheesecake on a wire rack for 1 hour.

Refrigerate overnight, covering when completely cooled. Chilling is essential for the cheesecake to set properly.

Step 8: Make the Strawberry Glaze.

Several hours before serving, prepare the glaze.

In a saucepan, combine the cornstarch and water until smooth.

Add the strawberry jelly.

Cook over medium-high heat, stirring constantly, until the jelly is melted and the mixture has thickened.

Remove from the heat.

Stir in the orange-flavored liqueur or lemon juice and, if desired, red food coloring.

Cool to room temperature.

Step 9: Assemble and Serve.

Just before serving, loosen and remove the sides of the springform pan.

Arrange the halved strawberries on top of the cheesecake.

Spoon the glaze over the berries, allowing some to drip down the sides of the cake.

Serve immediately.