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In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the base of a springform pan. Chill in the refrigerator for 15-20 minutes.
Make the filling:
In a separate bowl, beat the cream cheese and powdered sugar until smooth. Fold in the whipped cream and vanilla extract gently. Finally, fold in the chopped strawberries.
Assemble:
Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
Top & Serve:
Before serving, decorate the cheesecake with fresh strawberry slices and optionally brush with strawberry jam or glaze for shine.
Serving & Storage Tips
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