Crust
2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup confectioners sugar
1 teaspoon cinnamon

Combine well the graham cracker crumbs, confectioners sugar, cinnamon and melted butter. Press onto bottom and part way up sides of buttered 9-inch springform pan; chill.

7-Up Filling
1 envelope unflavored gelatine
6 tablespoons granulated sugar
1 1/2 cups 7-Up, divided
2 eggs, beaten
1 small box lemon pudding and pie filling
    (not instant)
3/4 cup water

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
1/2 cup strawberry jelly
Fresh whole strawberries

Brush top of chilled cheesecake with melted jelly. Arrange strawberries upright on cake and spoon any remaining melted jelly over them.