Step 1

In medium bowl, mix cracker crumbs, melted buttery sticks and 2 tablespoons powdered sugar. Press in bottom and ½” up sides of 9” springform pan. Set aside.

Step 2

In large bowl, beat cream cheese substitute and ½ cup powdered sugar with electric mixer on low speed. Beat on medium speed until smooth and creamy, slowly adding ¼ cup of the almondmilk. Stop mixer. Add pudding mix. Beat on low speed until mixed. Beat on medium speed until smooth. Slowly add remaining almondmilk; beat until smooth and creamy.

Step 3

Spread filling over crust. Cover loosely and refrigerate at least 6 hours.

Step 4

When ready to serve, mix cherry pie filling and strawberries in medium bowl. Cut cheesecake into wedges. Top with fruit topping.

Step 5

Store in refrigerator.