makes one 9 inch cake.
1 1/2 pints (3 cups) sour cream
1 pound Austrian Swiss cheese, grated
1 1/2 cups sugar
1/4 cup flour
grated rind of 1 orange
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup melted butter or margarine
1 pint strawberries, hulled and sliced
1/2 cup well drained, pineapple tidbits
1/2 cup currant jelly, melted
In a saucepan, combine sour cream and cheese. Stir constantly over low heat until cheese is melted. Gradually stir in sugar. Remove from heat and cool. Gradually beat in flour and orange rind. Beat in eggs, one at a time. In a bowl, mix crumbs, sugar and butter. Press mixture firmly into a foil-lined 9 inch springform pan. Pour in cheese mixture.
Bake in a preheated moderate oven (350 degrees) for 40 minutes, or until lightly browned. Remove from heat and cool.
Just before serving, arrange strawberries and pineapple on top in an attractive design. Stir jelly in a small saucepan over low heat until melted. Cool, and while still liquid, spoon jelly over fruit. Let stand at room temperature until jelly has set.