2 cups graham cracker crumbs
1/2 cup confectioners' sugar
1/2 cup butter, melted
1 teaspoon cinnamon
1 envelope unflavored gelatine
1 1/2 cups 7-Up, divided
1 small box regular lemon pudding and pie filling (not instant)
6 tablespoons granulated sugar
2 eggs, beaten
3/4 cup water
11 ounces cream cheese, softened
1/2 cup strawberry jelly, melted
Fresh strawberries or unsweetened frozen, thawed whole strawberries
Crumb Crust: Combine all ingredients well. Press onto bottom and part way up sides of buttered 9-inch springform pan; chill.
7-Up Filling: Soften unflavored gelatine in 1/4 cup 7-Up for 4 minutes.
In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1 1/4 cups 7-Up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatine; cool 3 minutes.
Add 1/2 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 Strawberry Glaze.
Strawberry Glaze: Brush top of chilled cheesecake with melted jelly. Arrange strawberries upright on cake and spoon any remaining melted jelly over them.