Strawberry cheesecake

Crust:
1-1/4 cups graham cracker crumbs
1/2 teaspoons cinnamon
1/2 stick butter, melted
Filling:
1 jar strawberry jam
2 tablespoons Grand Marnier or orange juice
2 tablespoons fresh lemon juice
3 8-ounce packages Neufchatel cheese (reduced-fat cream cheese)
3/4 cup light sour cream
3/4 cup sugar
1 tablespoon flour
2 large eggs
2 large egg yolks
Topping:
3/4 cup heavy cream, whipped
2 cups fresh strawberries, sliced
2 tablespoons confectioner`s sugar
2 teaspoons fresh lemon juice

1. Preheat oven to 350 degrees.
2. To make crust: In medium bowl, combine crust ingredients. Press crumb mixture over bottom and 1 inch up sides of 9-inch, springform pan. Refrigerate crust.
3. To make filling: In small pan, heat jam with Grand Marnier and lemon juice until mixture has liquified.
4. With electric mixer, beat cheese until fluffy. Beat in sour cream, sugar, flour and jam mixture. Beat in eggs one at a time. Mixture should be very smooth. Pour filling into crust. Bake 40 minutes.
5. Turn oven off and leave cake in for 30 minutes. Let cool to room temperature and refrigerate overnight.
6. Remove sides and turn cake out to serving plate.
7. For the topping: Using a pastry bag with a star tip, pipe rosettes of whipped cream around edge of cake. Toss strawberries with lemon juice and sugar and pile in center of cake.