Sour Cream Cheesecake

1 c. graham cracker crumbs
2 Tbsp. margarine, melted
1 Tbsp. sugar
16 oz. cream cheese, softened
1 pt. sour cream
4 eggs
1 c. sugar
1 tsp. vanilla
1 c. sour cream
2 Tbsp. sugar
1/2 tsp. vanilla
1 pkg. frozen strawberries (approximately 10 oz.)
2 Tbsp. currant jelly
1/2 tsp. lemon juice
1 Tbsp. cornstarch

Crust: Mix graham cracker crumbs, margarine and 1 tablespoon sugar and pat into 9-inch spring-form pan.
Cheesecake: Whip cheese and sour cream. Add eggs, 1-cup sugar and vanilla; mix well. Pour over unbaked cracker crust and bake at 325 degrees for 1 1/2 hours.
Topping: Before serving, mix sour cream, 2 tablespoons sugar and vanilla and pour over cheesecake. Bake at 450 degrees for 5 minutes.
Melba Sauce: Cook strawberries, jelly, lemon juice and cornstarch until thickened, stirring. Let cool; serve over cheesecake.

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