Preheat oven to 350 degrees.

Grease a 9 inch springform pan.

In a medium bowl, mix graham cracker crumbs and sugar with melted butter. Press onto bottom of springform pan.
Bake 10 minutes at 350.

In a large bowl, mix cream cheese with sugar until smooth.
Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
Mix in sour cream, vanilla and flour until smooth.
Pour filling into prepared crust.

Bake in preheated oven for 1 hour.
Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.

Let cool and top with Strawberry glaze.
Chill in refrigerator until serving.

Topping:
Crush 1 cup of strawberries; add water and cook 2 minutes; sieve.
Mix cornstarch with sugar; slowly stir in hot berry mixture.
Bring to boiling, stirring constantly.
Cook and stir until mixture is thick and clear. (Add a few drops red food coloring if desired.)
Cool to room temperature.
Place remaining strawberries atop chilled cheesecake; pour glaze over.
Chill about 2 hours. Makes 10 servings.