Very Smooth Cheesecake

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons margarine, Melted
• 1 envelope unflavored gelatin
• 14 cup water, cold
• 8 ounces cream cheese, Softened
• 12 cup sugar
• 10 ounces frozen strawberries, Thawed
• milk
• 1 cup whipping cream, Whipped

1. Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
2. Bake at 325 degrees F., 10 minutes.
3. Cool.
4. Soften gelatin in water; stir over low heat until dissolved.
5. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
6. Drain strawberries, reserving liquid.
7. Add enough milk to liquid ot measure 1 cup.
8. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended.
9. Chill until slightly thickened.
10. Fold in whipped cream and strawberries; pour over crust.
11. Chill until firm.
12. VARIATION:
13. Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.

graham cracker crumbs, sugar, margarine, unflavored gelatin, water, cream cheese, sugar, frozen strawberries, milk, whipping cream

Taken from www.food.com/recipe/very-smooth-cheesecake-6774 (may not work)