Ingredients
Crust:
- 2 1/4 cups graham cracker crumbs (about 17 full cracker sheets)
- 3 tablespoons sugar
- 9 tablespoons salted butter, melted
Filling:
- 24 ounces cream cheese, softened to room temperature
- 14 ounces sweetened condensed milk
- 2 tablespoons lemon juice
- 8 ounces whipped topping, thawed
Topping:
- about 1 pound strawberries, sliced
- 1 cup sugar
- 1 tablespoons cornstarch
- 1 cup boiling water
- 3 ounce box strawberry gelatin mix (Jell-O)
Instructions
Crust
- In a 9x13 baking dish, mix together the graham cracker crumbs, sugar, and melted butter, until well combined.
- Press graham cracker crust mixture firmly into bottom of 9x13 pan with the bottom of a measuring cup, or something hard and flat. Let crust chill in the refrigerator while you make the filling.
Filling
- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Then mix in the sweetened condensed milk and lemon juice.
- Fold the whipped topping into the cream cheese mixture, until incorporated.
- Pour mixture onto the prepared crust and spread until mostly even. Let set in the refrigerator for an hour or two.
Topping
- Layer sliced strawberries over top of the cheesecake.
- In a saucepan, mix together the sugar and cornstarch. Stir in boiling water and cook over medium heat until mixture just begins to thicken, only a few minutes. Remove from heat.
- Stir in the gelatin powder, until smooth. Let cool to room temperature.
- Pour gelatin mixture over the strawberries and cheesecake, until strawberries are evenly covered. Refrigerate for about 2 hours, until topping is set.