Step 1

Grind the graham crackers into a fine crumb using a food process or blender. Combine with melted butter and stir until the crackers are coated. Press into a 9×9 pan. Refrigerate the crust while you prepare the remaining ingredients.

Step 2

Thoroughly wash and dry all the strawberries, and remove the stems. First, dice enough strawberries (about the size of a dime) to fill 1 cup. Set aside. Then chop all the remaining strawberries lengthwise and pat dry with a paper towel. Set aside.

Step 3

Prepare a batch of whipped cream. Chill a mixing bowl in the freezer for 5-10 minutes. With an electric mixer, beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set it aside.

Step 4

In another mixing bowl, beat the cream cheese, sugar, lemon juice, and vanilla extract until smooth and free of lumps. Then mix in the prepared whipped cream and stir with a spatula until well mixed.

Step 5

Divide the cheesecake mixture in half. To one half, add the strawberry jello and 1 cup of finely chopped berries, and stir until combined.

Step 6

Layer the sliced strawberries over the graham cracker crust, overlapping and filling the gaps.

Step 7

Spread the plain cheesecake filling over the top of the strawberries, followed by the strawberry cheesecake filling.

Step 8

Prepare the second batch of whipped cream as instructed above. Decorate using a 1M piping tip fitted in a large piping bag or spread evenly over the top. If desired, sprinkle with the crushed dried strawberries. Cover with plastic wrap and chill for 4-6 hours until serving.