Berry Smooth Cheesecake

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Filling
1 envelope unflavored gelatin

1/4 C. cold water

1 8-oz. package cream cheese, softened

1/2 C. sugar

1 package (10 oz.) strawberries in syrup, thawed

1 C. whipping cream, whipped

Crust
1 C. graham cracker crumbs

3 T. sugar

3 T. butter or margarine, melted

For the crust: Preheat oven to 325° F. Mix graham cracker crumbs, sugar and butter. Press into the bottom of 9-inch springform pan. Bake 10 minutes. Cool.

For the filling: Soften the gelatin in the 1/4 cup of water in a saucepan. Stir over low heat until dissolved. With an electric mixer, beat cream cheese and sugar at medium speed until well blended.

Drain strawberries, reserving the syrup. Add enough milk to the syrup to make 1 cup. Combine milk mixture and gelatin, then add that mixture gradually to cream cheese. Refrigerate until slightly thickened. Fold whipped cream and strawberries into thickened cream cheese mixture, and pour over crust.

Refrigerate until firm. Garnish with sliced strawberries and whipped cream, if desired.