Instructions:
1. First, make the pie: Bake a pre-made, frozen, or homemade 10-inch deep-dish Pie Crust. Wash and slice the Berries into thin slices, and place them in the refrigerator.
2. In a heavy-bottom saucepan, add the Sugar, Cornstarch, and Water, and stir well to blend. Bring to a boil, and cook until thick and clear. Turn off the heat, and add the package of Jello. Stir well until the Jello is completely dissolved and set aside to cool for about 45 minutes.
3. When the Filling is cool, add the Sliced Berries, and stir well. Pour the filling into the baked/cooled Pie Crust, and place the pie in the refrigerator for at least 4 hours, or overnight for best results. Cut into 2 to 3-inch pieces, and top with Whipped Cream.
4. I made the pie according to the directions above and served 3 or 4 small pieces, using about 1/3 of the Pie. Then I added what was left – about 2/3’s of the Pie to the Cheesecake. You could use half the pie and the Cheesecake would still have a wonderful flavor.
5. Place the Graham Crackers in a Food Processor and pulse into crumbs. Add Sugar and pulse a couple of times to mix. Melt the butter in a medium-size bowl, pour Graham Crackers Crumbs into the Butter and stir well to coat.
6. Line the bottom of a 7-inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan evenly, smoothing with the back of a spoon.
7. Place the pan in the freezer. In the mixing bowl of a stand mixer, place the Heavy Cream, Vanilla, and Sugar, and whip with the whisk attachment until stiff peaks form and the Cream is whipped.
8. Add the Softened Cream Cheese and blend until smooth and fluffy. Add the Powdered Sugar, and blend until smooth and thick.
9. Add the Strawberry Pie to the mixing bowl: Cut the pie into large pieces like you were going to serve it and add it to the mixing bowl, including the crust. Blend with the Mixer, just until mixed.
10. The Cheesecake will turn a really pretty Strawberry pink in color, and the slices of Berries will be throughout the Cheesecake.
11. Remove the Pan from the Freezer, and pour the Cheesecake into the Pan, on top of the Graham Cracker Crust. Place the pan back in the Freezer, overnight for best results.
12. When ready to serve, top the Cheesecake with Whipped Cream and Fresh Sliced Strawberries. Serve and Enjoy!