Instructions
TO PREPARE STRAWBERRY FILLING – First wash and clean strawberries then slice them. In a medium dish combine strawberries, lemon juice and sugar and boil them at medium heat.
Meanwhile, combine cornstarch and water in a small dish, then add to strawberry mixture, as soon as it starts boiling. Stir well and boil until it thickens, then remove from heat and let cool at a room temperature.
TO PREPARE CRUST – Spray 9X13 inch pan with non stick spray. Set aside.
Combine graham cracker crumbs with melted butter and save 1/2 cup for later, while pressing the rest on the bottom of 9×13 inch pan.
TO PREPARE WHIPPED CREAM – beat heavy whipping cream in a large dish with 2 spoonful of sugar and vanilla extract until stiff peaks form and set aside.
TO PREPARE CHEESECAKE FILLING – beat cream cheese and powdered sugar in a large bowl, until it gets smooth, then, fold in 1/3 whipped cream.
FINALLY, spread cheesecake filling over graham cracker crust, then strawberry filling comes (make sure it´s completely cooled) and finish with the remaining whipped cream.
Top with 1/2 cup graham cracker crumbs and fresh strawberries.
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