Crust

1. Add the graham cracker crumbs and melted butter to a mixing bowl and mix together.

Remove ¼ cup of the topping to a small bowl and set aside. Press the remaining topping into the bottom of a 9×13 dish. Set aside.

Whipped Cream

1. In the bowl of a stand mixer or in a large bowl using a hand mixer, whip the heavy cream and powdered sugar together until stiff peaks. 4. Cover and refrigerate between uses in the recipe.

Cheesecake Layer

1. Whip the cream cheese and sour cream together until very smooth with an electric hand mixer. Add 2 cups of the previously made whipped cream and gently fold together with a rubber spatula.

Layer this mixture over top of the graham cracker crust layer. Cover with plastic wrap and refrigerate the dish while you continue.

Strawberry Layer

1. Add ¾ cup boiling water to a bowl with the gelatin packet. Stir for 2 minutes, until dissolved fully. Add ¼ cup ice cold water and stir an additional 2 minutes to help cool it down faster. Let it sit out until it cools to room temperature.

Once the mixture has cooled to room temperature, add the heavy cream and mix to combine. Add 2 cups of the previously made whipped cream along with the chopped strawberries and mix together again until completely combined.

Remove the refrigerated dish from the fridge and add the strawberry layer on top of the cheesecake layer. Be careful not to combine the 2 layers while spooning the mixture on top. Cover with plastic wrap and return to the fridge for at least 3 hours or up to 2 days.

Whipped Cream Layer

1. Just before serving, gently add the remaining whipped cream on top of the strawberry layer and smooth so the top is level.

Topping

1. Sprinkle the remaining graham cracker crust mixture over the top along with sliced strawberries. Slice and serve with a spatula.