Strawberry Crunch Cheese Cake

Prepare the crust: In a medium bowl, combine crushed graham crackers and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.

Press into pan: Pour the graham cracker mixture into the bottom of an 8-inch or 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press the crust firmly and evenly onto the bottom and slightly up the sides. Place in the freezer for 10 minutes to set.

Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract. Continue to beat until fully combined and fluffy.

Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to deflate the whipped cream—this keeps your cheesecake filling light and airy.

Spread the filling: Spoon the cream cheese mixture over the chilled crust, smoothing the top with a spatula.

Top with strawberries and jam: In a small bowl, combine the sliced strawberries with the strawberry jam. Stir gently to coat. Spoon the mixture evenly over the cheesecake layer.

Add the crunch: If you’d like, sprinkle extra crushed graham crackers or reserved strawberry crunch pieces over the top for added texture.

Chill: Cover the cheesecake and refrigerate for at least 4 hours, or until fully set. For best results, let it chill overnight.

Serve: Run a knife around the edge of the pan before releasing the springform. Slice, serve, and enjoy every luscious bite!