7-up lemon cheesecake with strawberry glaze

CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill. FILLING: Soften unflavored gelatin in ¼ cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-¼ cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add ½ cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping. TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange strawberried upright on cake and spoon any remaining melted jelly over them. Recipe By : Patti Anderson