Sour Cream Cheesecake and Glazed Strawberries

4 tablespoons butter, melted
1 cup graham cracker crumbs
1/3 cup almond, chopped
2 tablespoons granulated sugar
2 (8-ounce) packages cream cheese, softened
2 large eggs
1/3 cup granulated sugar
1 tablespoon orange peel, grated
1 1/2 teaspoons vanilla extract
1 1/2 cups sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Sliced strawberries
1/4 cup apple jelly

1. Combine melted butter, graham cracker crumbs, finely chopped almonds, and sugar. Press onto the bottom and side of a microwave-safe 9-inch pie plate and micro-cook on HIGH for 2 minutes.
2. In a mixer bowl, combine cream cheese, eggs, sugar, grated orange peel, and vanilla. Beat until well mixed. Pour into the crust and micro-cook on MEDIUM for 8 to 10 minutes, or until the center is almost set. Cool.
3. Combine sour cream, sugar, and vanilla. Spread over the cooled cheesecake and refrigerate until set, about 5 hours. Just before serving, garnish with sliced strawberries. Micro-cook apple jelly on HIGH for 30 seconds, or until melted. Brush on the strawberries as a glaze.

Makes 8 servings.