#1356 - Berry Cheesecake

(by Shirley McNevich)

Crust: 1 1/2 cups graham cracker crumbs; 1/2 stick butter (melted); 2 TBSP white sugar
Batter: 4 - 8oz. Philadelphia cream cheese (softened); 12oz. fresh or frozen strawberries (thawed); 1/2 cup white sugar if using frozen strawberries OR 3/4 cup white sugar if using fresh strawberries; 1 - 8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs, melted butter, and 2 TBSP white sugar--stir and mix. Press the graham cracker mixture into the bottom of a greased 9 x 13 cake pan. Put the cake pan in the refrigerator. In a large bowl add all of the fresh or thawed strawberries--mash them with a potato masher. In a mixer add cream cheese and 1/2 cup OR 3/4 cup white sugar--beat. Add mashed strawberries--beat. Add 2 cups Cool Whip--beat. Remove crust from refrigerator--scoop the batter into the crust evenly. Refrigerate overnight. The next day, cut and serve with extra Cool Whip if desired.