Let's whip it up
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Whipped cream folded into the cream cheese mixture gives this no bake strawberry cheesecake its light, airy texture.
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Heat oven to 325°F.
Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Sprinkle gelatin over water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly; set aside.
Beat cream cheese and 1/2 cup sugar in large bowl with mixer until well blended.
Drain strawberries, reserving liquid; set strawberries aside for later use. Add reserved strawberry liquid to gelatin along with the milk; stir until well blended. Gradually add to cream cheese mixture, stirring until well blended. Refrigerate until slightly thickened. Gently stir in whipped cream and strawberries; pour over crust.
Refrigerate cheesecake several hours or until firm.
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