Smooth Strawberry Cheesecake

Preheat the oven to 325 degrees F.

Combine the crumbs, sugar and butter and press into bottom of a 9 inch round cheesecake pan.

Bake for 10 minutes and let cool.In a metal bowl, using an electric mixer, beat the whipped cream until stiff peaks form. Set aside.In another mixing bowl, beat the cream cheese, sugar and vanilla until smooth.

Drain the juice from the thawed strawberries.

Add enough milk to make 1 cup liquid, and stir into cream cheese mixture.

Put the water in a small saucepan.

Add the gelatin and stir over low heat until dissolved. Gradually add the dissolved gelatin to the cheesecake mixture.Divide the reserved strawberries in half. Puree about half of them and add to the batter. You will use the rest for the topping, so keep the processor handy.Fold the whipped cream into the batter, then pour the mixture into the cheesecake pan and chill for a few hours or until firm.To make the strawberry puree topping, puree the remaining strawberries and add sugar to taste.

Garnish cheesecake with the strawberry puree and sweetened whipped cream.