1. Prepare the Crust:

• Preheat oven to 350°F (175°C).
• Combine the ground pecans, graham cracker crumbs, and melted butter in a medium bowl.
• Press the mixture onto the bottom of a 10-inch springform pan.

2. 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; beat on low speed just until blended. Do not overmix.
• Spoon the filling over the crust.

3. Bake the Cheesecake:

• Bake until the filling is almost set, 45-50 minutes. The center should still be slightly wobbly.

4. Prepare and Add the Topping:

• Cool on a wire rack for 15 minutes.
• Meanwhile, for the topping, combine the sour cream, sugar, and vanilla extract.
• Spread the topping evenly over the cheesecake.
• Return to the oven for 5 minutes.

5. Cool and Chill:

• Cool on a wire rack for 1 hour.
• Refrigerate overnight, covering when completely cooled.

6. 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 and cook over medium-high heat, stirring constantly, until the jelly is melted and the mixture has thickened.
• Remove from the heat; stir in the liqueur (or lemon juice) and, if desired, food coloring.
• Cool to room temperature.

7. 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.