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. DO NOT OVERBEAT!
Gently mix in sour cream, vanilla and flour until smooth.
Pour filling into prepared crust.

Place pan of water on bottom shelf. (This helps prevent cracking)
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 also 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.