In a bowl, combine pecans, graham cracker crumbs and butter. Mix and then press into bottom of 10 inch springform pan.
Cheesecake Filling
Beat together cream cheese until smooth. Add in eggs, sugar, lemon zest and vanilla. Beat until combined.
Spoon filling over crust into pan and bake for 40-45 minutes. Don't worry if it cracks in the middle! Remove from oven and cool at room temperature for 15 minutes. Leave oven on.
Sour Cream Layer
Mix together sour cream, sugar and vanilla and blend together. Spoon topping over cake after cake has cooled for 15 minutes. Pour into the middle and extend to within 1/2 inch of edge. Leave part of the cheesecake layer showing. Return to oven and bake for an additional 5-7 minutes. Cool and then refrigerate for at least 24 hours or up to 3 days.
Strawberry Glaze
Add cornstarch into a few Tablespoons of the jelly in a saucepan. Then add in remaining jelly, OJ concentrate and water. Stir over medium heat until thickened and clear. Cool until lukewarm.
With a sharp knife, loosen cheesecake from edge of pan and remove springform. Arrange hulled strawberries onto of cheesecake. Spoon glaze over the berries, allow some of it to drip down the sides of cake. Refrigerate until ready to serve.
Notes
It's ok if your cheesecake cracks, you are going to cover those cracks with the sour cream layer.
The crowning glory of this strawberry cheesecake is the fresh strawberry topping. It's nice if your strawberries can all be about the same size but when you buy the container full at the store, you get what you get.
To get nice clean slices when cutting, use a sharp knife and dip it into warm water between each cut, wipe off excess water and cut.