Preheat your oven to 350°F (175°C). Gather all your ingredients to streamline the process.

In a mixing bowl, combine ground pecans, graham cracker crumbs, and melted butter until it resembles wet sand. Press this blend into the bottom of a 10-inch springform pan. Bake for 10 minutes until golden.

Beat softened cream cheese and sugar with an electric mixer until creamy and smooth. Gradually add lemon juice and vanilla extract, then add the eggs one at a time, mixing gently.

Pour the filling over the cooled crust and smooth it out. Bake for 45–50 minutes, or until the edges are set and the center jiggles slightly.

Let the cheesecake cool for 15 minutes. Whisk together sour cream, sugar, and vanilla, then spread it over the cheesecake. Return it to the oven for 5 minutes.

Allow the cheesecake to cool on a wire rack. Once cooled, cover with plastic wrap and refrigerate overnight.

Mix cornstarch with water in a saucepan, add strawberry jelly, and cook until thickened. Remove from heat and stir in orange liqueur or lemon juice.

Remove the sides of the springform pan, arrange halved strawberries on top, and drizzle with the strawberry glaze. Serve to your delighted guests.