Strawberry-topped Cheesecake with Graham Cracker Crust

Crust:

20 whole graham crackers (10 ounces total), broken
¾ cup (1 ½ sticks) chilled unsalted butter, diced
½ cup (packed) golden brown sugar

Filling:

4 – 8 ounce packages cream cheese, room temperature
1 ¾ cups sugar
3 tablespoons fresh lemon juice
2 ½ teaspoons vanilla extract
Pinch of salt
3 tablespoon all-purpose flour
5 large eggs

Topping:

2 cups sour cream
3 tablespoons sugar
½ teaspoon vanilla extract
2 16-ounce baskets strawberries, hulled
1 18-ounce jar raspberry jelly

For crust: Position rack in center of oven and preheat to 350 degrees F. Wrap foil around outside of 10-inch-diameter springform pan with 3-inch-high sides. Combine graham crackers, butter and sugar in processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom and 2 ¾ inches up sides of springform pan. Bake crust 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.

For filling: Beat cream cheese, sugar, lemon juice, vanilla and salt in large bowl until very smooth. Beat in flour. Add eggs and beat just until blended, stopping occasionally to scrape down sides of bowl. Pour batter into prepared crust.

Bake until outer 2-inch edge of cake is puffed and slightly cracked, center is just set and top is brown in spots, about 55 minutes. Transfer cake to rack. Cool 10 minutes. Maintain oven temperature.

For Topping: Whisk sour cream, sugar and vanilla in medium bowl to blend. Spoon topping over cake, spreading to edge of pan. Bake until topping is just set, about 5 minutes. Remove from oven. Run knife between crust and pan.

Cool hot cake in pan on rack. Refrigerate overnight.

Release pan sides from cheesecake. Arrange whole berries, points facing up, atop cheesecake; cover completely. Stir jelly in heavy lukewarm, about 5 minutes. Brush enough jelly over berries to glaze generously, allowing some to drip between berries. Reserve remaining glaze in saucepan. (Cake and glaze can be prepared up to 6 hours ahead. Cover cake and refrigerate.)

Rewarm remaining glaze until pourable. Cut cake into wedges. Serve, passing remaining glaze.