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. Slice 1 cup of strawberries into small pieces, about the size of a dime. Then chop the rest lengthwise. Pat dry with a paper towel.

Step 3

Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. 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

Beat the cream cheese, sugar, lemon juice and vanilla extract and beat until it’s smooth and free of lumps. Then mix in the prepared whipped cream, and stir with a spatula until it’s well mixed.

Step 5

Divide the 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 cheesecake filling overtop of the strawberries, followed by the strawberry cheesecake filling.

Step 8

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