Lisa's Southern Kitchen

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Ingredients:

Crust:

• 2 1/2 cup Graham Crackers Crumbs

• 2 tbsp. Granulated Sugar

• 1 tsp. Salt

• 8 tbsp. Unsalted Butter, melted

Cheesecake Filling:

• 1 pint Fresh Strawberries, washed and stem removed, pat dry

• 2 tbsp. Cornstarch

• 2 tbsp. Cold Water

• 2 tsp. Strawberry Gelatin

• 1 package Cream Cheese

• 1/2 cup Granulated Sugar

• 1 1/2 cup Heavy Whipped Cream

• 2/4 cup Powdered Sugar

• 1/2 tsp. Vanilla Extract

Whipped Cream Topping:

• 1 cup Cold Whipped Cream

• 1/4 cup Powdered Sugar

• 2/4 tsp. Vanilla Extract

• Fresh Strawberries

Instructions:

1. In the food processor add crust ingredients and pulse until crumbs.
2. In a springform pan press the crust in the bottom of the pan out evenly. Place in the fridge to chill.
3. Make the filling, in a food processor add the strawberries to puree until smooth.
4. In a saucepan over med high heat add in strawberry puree and cornstarch, cook until thickened about 5 minutes and take off heat , let cool completely.
5. In a bowl add in water and strawberry gelatin, stir well until combined.
6. In a saucepan over med high heat add in strawberry gelatin stir well until melted.
7. Pour in the strawberry mixture and mixed well until combined and set aside.
8. In a stand up mixer add in cream cheese, sugar, beat well until smooth. Add 1/2 strawberry mixture in the bowl, beat well until combined. Repeat adding strawberry mixture until all is combined and smooth. Set aside.
9. In a stand up mixer add in ingredients and beat well until smooth and fluffy.
10. Now fold whipped cream topping in the strawberry mixture until combined.
11. Spread out evenly on the crust and fridge for 6 hours to chill.
12. In a bowl of stand up mixer add whipped cream topping and beat well until stiff peaks.
13. Take cheesecake out of fridge and garnish with whipped cream topping and strawberries.
14. Keep in the fridge until ready to serve.