Very Smooth Cheesecake

Servings: 10

1 c Graham Cracker Crumbs 3 T Sugar
3 T Margarine, Melted 1 ea Env Unflavored Gelatin
1/4 c Cold Water 8 oz Cream Cheese, Softened
1/2 c Sugar 10 oz Frozen Strawberries, Thawed
1 x Milk 1 c Whipping Cream, Whipped

Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved. Combine
cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid to measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until
slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm.

Variation:
Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.