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Yield: 10 servings
| 1 | cups | Graham Cracker Crumbs |
| 3 | tablespoon | Sugar |
| 3 | tablespoon | Margarine, Melted |
| 1 | | Env Unflavored Gelatin |
| ¼ | cups | Cold Water |
| 8 | oz | Cream Cheese, Softened |
| ½ | cups | Sugar |
| 10 | oz | Frozen Strawberries, Thawed |
| | | Milk |
| 1 | cups | Whipping Cream, Whipped |
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Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, ½ cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.
Your Very Smooth Cheesecake is ready. Bon appetit!
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