Berry Smooth Cheesecake

• 1 cup graham cracker crumbs
• 3 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 1 env. KNOX Unflavored Gelatine
• 1/4 cup water
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 pkg. (10 oz.) frozen strawberries in syrup, thawed
• 1/2 cup milk
• 1 cup whipping cream, whipped

1. Preheat oven to 325F.
2. Mix crumbs, 3 Tbsp.
3. sugar and butter; press firmly onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Sprinkle gelatine over water in small saucepan; let stand 1 min.
6. Cook on low heat 3 min.
7. or until gelatine is completely dissolved, stirring constantly; set aside.
8. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended.
9. Drain strawberries, reserving liquid; set strawberries aside for later use.
10. Add reserved strawberry liquid to gelatine along with the milk; stir until well blended.
11. Gradually add to cream cheese mixture, stirring until well blended.
12. Refrigerate until slightly thickened.
13. Gently stir in whipped cream and strawberries; pour over crust.
14. Refrigerate several hours or until firm.
15. Store leftover cheesecake in refrigerator.

graham cracker crumbs, sugar, butter, unflavored gelatine, water, philadelphia cream cheese, sugar, frozen strawberries, milk, whipping cream

Taken from www.kraftrecipes.com/recipes/berry-smooth-cheesecake-51314.aspx (may not work)