Berry Smooth Cheesecake

Crust:
1 cup grahm cracker crumbs
3 tbsp sugar
3 tbsp margarine

Filling:
1 envelope unflavored gelatin
1/4 cup cold water
1 (8 oz.) pkg. Philadelphia brand cream cheese -- softened
1/2 cup sugar
1 (10 oz.) pkg. Bird's Eye strawberries in syrup -- thawed
Milk
1 cup whipping cream -- whipped

Directions:

Crust -- 
Heat oven to 350 degrees F. 
Mix crumbs, sugar and margarine.
Press onto bottom of 9 inch springform pan.
Bake 10 minutes. Let cool.

Filling --
Soften gelatin in water.
Stir over low heat until dissolved.
Beat cream cheese and sugar at medium speed with electic mixer until well blended.

Drain strawberries - reserving liquid.
Add enough milk to liquid to measure 1 cup.
Gradually add combined milk mixture and gelatin mixture to cream cheese mixture.
Refrigerate until slightly thickened.

Fold in whipped cream and strawberries.
Pour over crust.
Refrigerate until firm.
Garnish with additional whipped cream, sliced strawberries and fresh mint if desired.

makes 8 - 10 servings