NO BAKE

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Graham Cracker Crust TIP: Buy a premade graham cracker crust if you don't want to use the oven! 1 ½ cups graham cracker crumbs 8 Tablespoons butter ¼ cup brown sugar packed

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Cheesecake Filling ¼ cup sour cream 1 pound strawberries ¾ cup heavy cream 16 ounces cream cheese 1 cup confectioners sugar 1 teaspoon vanilla extract 1 teaspoon cornstarch

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Preheat oven to 350 degrees F. In a bowl combine the graham cracker crumbs, melted butter and brown sugar with a fork until well combined.

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Press graham cracker mixture into the bottom and 1 ½ inches up the sides of a 9 inch pie plate.

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Place the graham cracker crust in a preheated oven for 10 minutes at 350 degrees Fahrenheit. Remove from the oven and let it cool.

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Wash and chop strawberries. Then puree in a blender or food process until smooth. Strain strawberries through a fine mesh strainer to remove seeds.

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In a small bowl whisk together strawberry puree, powdered sugar and cornstarch until smooth. Place in a medium saucepan and cook over medium heat until very thick. Set aside to cool slightly.

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In a large bowl beat cream cheese and sour cream with an electric mixer on high speed until smooth.

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Add heavy whipping cream and pure vanilla to the bowl and beat until smooth and fluffy. Add strawberry sauce and beat on medium-high speed until smooth and fluffy.

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Spread strawberry cheesecake filling into prepared crust and refrigerate at least 6-8 hours or overnight until thoroughly chilled and set.

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Garnish with whipped cream and chopped strawberries as desired.

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