Instructions

1. Line a 9″ Springform pan with parchment paper (optional — just helps to remove the cheesecake when it’s chilled).
2. Combine graham cracker crumbs and butter and press into the bottom and 1″ up the sides of the
3. Springform pan. Set aside.
4. Wash and chop strawberries. Puree until smooth using a food processor or blender, then strain through a fine mesh strainer. Set aside.
5. Place cold water in a small bowl and sprinkle with gelatin. Set aside to use later.
6. In a large bowl, beat cream cheese with an electric mixer on high speed until smooth.
7. Add strawberry puree, powdered sugar and vanilla and beat on medium speed until smooth.
8. Add cream and beat on low until incorporated, then beat on high speed until thickened and fluffy — this can take a few minutes.
9. Place gelatin in the microwave for 5 seconds on high, then stir just until dissolved. Gradually add to the filling mixture and beat until combined.
10. Spread cheesecake filling into prepared crust and refrigerate at least 5-6 hours or overnight until thoroughly chilled and set.
11. Garnish with whipped cream and chopped strawberries as desired.