Ingredients
Scale
For the Crust
- 2 cups graham cracker crumb
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 cup fresh strawberries, chopped
For the Strawberry Crunch Topping
- 1 cup crushed graham crackers
- ½ cup sliced almonds
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 cup fresh strawberries, sliced
Instructions
- Prepare the Crust :
In a bowl, mix graham cracker crumbs, melted butter, sugar, and vanilla extract until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling. - Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in the whipped cream, followed by the chopped strawberries, until evenly distributed. - Assemble the Cheesecake
Pour the cheesecake filling over the chilled crust and spread evenly with a spatula. Return to the refrigerator while preparing the topping. - Prepare the Strawberry Crunch Topping
In a bowl, combine crushed graham crackers, sliced almonds, sugar, and melted butter. Mix until the mixture resembles coarse, crumbly sand. - Add the Topping
Arrange the sliced strawberries evenly over the cheesecake layer. Sprinkle the strawberry crunch topping generously over the strawberries, pressing lightly so it adheres. - Chill and Set
Refrigerate the cheesecake for at least 4 hours, or until fully set and firm enough to slice cleanly.