1½ cups graham cracker crumbs, plus extra crumbs for garnish if desired
3 tbsp sugar
1 tsp almond extract
5 tbsp butter, melted
Strawberries:
10 strawberries, sliced, or enough to make a single layer over the graham crackers
Cheesecake and Strawberry Cheesecake:
1 cup cold whipping cream, chilled
16 oz cream cheese, (2 blocks) softened
¾ cup powdered sugar
1 tsp vanilla
2 tsp lemon juice, freshly squeezed
3 tbsp strawberry gelatin box
Topping:
8 oz cool whip
In a medium bowl mix together the graham cracker crumbs, sugar, almond extract and melted butter.
Press the mixture into an 8x8-inch dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
Strawberries:
Layer the sliced strawberries evenly on top of the frozen crust. Plate the dish into the refrigerator while preparing the rest of the dish.
Cheesecake and Strawberry Cheesecake:
In a large mixing bowl place the softened cream cheese, powdered sugar, vanilla extract and lemon juice and using a hand mixer combine until light and fluffy and no lumps. Set aside.
In a chilled medium mixing bowl place the heavy whipping cream. Using a hand mixer on high beat the cream for about 5 minutes until stiff peaks form.
Gently add the heavy whipping cream to the cream cheese mixture and fold it together with a rubber spatula. Once combined spoon ½ of the cream cheese/whipped cream mixture on top of the strawberries in the 8x8-inch dish.
Set the other half of the mixture aside.
Place the 8x8-inch dish in the refrigerator while preparing the next step.
In the bowl with the remaining cream cheese/whipping cream mixture add the dry strawberry gelatin. Using a rubber spatula gently fold in the dry strawberry gelatin until combined and solid in color.
Spoon the mixture onto the top of the 8x8-inch dish.
Topping:
Spread the cool whip on top of the 8x8-inch dish as the last layer.
Chill at least 1 hour before serving.
Garnish with sliced strawberries and graham cracker crumbs if desired. Enjoy!
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