Step 1

Crush graham crackers if food processor.

Step 2

Add melted butter and sugar and pulse to incorporate.

Step 3

Press mixture into bottom an partially up the sides of a springform pan.

Step 4

Refrigerate at least 30 minutes to firm.

Step 5

In a large bowl, beat cream cheese and sugar until creamy.

Step 6

Whip heavy cream until stiff peaks form.

Step 7

Fold cream cheese mixture into whipped cream.

Step 8

Puree strawberries in food processor.

Step 9

Fold strawberry puree into mixture until fully blended.

Step 10

Spread evenly into crust.

Step 11

Freeze for 2 hours.

Step 12

Allow to thaw 30 minutes before serving.

Step 13

Garnish with sliced strawberries and additional whipped topping if desired.