Let’s whip up something sweet and easy—no oven needed! Mix the graham cracker crumbs and melted butter in a bowl—stir ‘til it looks like wet sand. Press it into the bottom of a 9-inch springform pan—make it nice and even, like a cozy bed for the cheesecake!
In a big bowl, beat the softened cream cheese with the powdered sugar and vanilla—use a hand mixer if you’ve got one, and get it smooth and dreamy. It’s the heart of this dessert, so give it some love!
Whip the heavy cream in another bowl ‘til it’s got stiff peaks—fluffy clouds of goodness! Gently fold it into the cream cheese mix—don’t rush it; keep that lightness alive!
Spread half the creamy mixture over the crust—smooth it out with a spatula. Layer on half the sliced strawberries—aren’t they just gorgeous? Then add the rest of the cream cheese mix on top—nice and thick!
Warm the strawberry jam in the microwave for 10-15 seconds—just enough to loosen it up. Stir in the rest of the sliced strawberries and spoon it over the top—let it drip a little; it’s rustic and perfect!
Pop it in the fridge for at least 4 hours—overnight is even better if you can wait that long! It’ll firm up and get all chilled and delicious—patience is the hardest part here!
When it’s ready, slice it up—look at those layers! Add extra strawberries on top if you’re feeling fancy, then dig in. It’s creamy, it’s fruity, it’s summer on a plate—enjoy every cool, sweet bite!