My Heavenly No Bake Cheesecake

INGREDIENTS:

Crust
1½ cups finely ground graham cracker crumbs
3 tablespoons butter
3 tablespoons white sugar

Cheesecake Mixture
2 packages (8-ounce) cream cheese
1/3 cup white sugar
2 tablespoons lemon juice
1 cup heavy whipping cream, whipped

Gelatin Mixture
1 envelope unflavored gelatin (recommended: Knoxx brand)
1/2 cup sugar
1 cup boiling water

Topping
sliced fresh strawberries, blueberries, or any fruit of your choice (optional)


DIRECTIONS:

1. In a bowl, mix graham crackers with melted butter and the 3 tablespoons sugar.
   
2. Press into a 7 inch springform pan. Place in refrigerator or chiller until ready for use.
   
3. In another bowl, with a mixer, beat cream cheese, 1/3 cup of sugar and lemon juice.
   
4. Whip cream, and fold into cream cheese mixture.
   
5. In another bowl, mix the gelatin and ½ cup of sugar.
   
6. Pour in 1 cup of boiling water and thoroughly dissolve using a fork. Keep stirring for 5 minutes or until completely dissolved. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.).
   
7. With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture.
   
8. Spread into pan.
   
9. Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil (or chill in the refrigerator for about 3 to 4 hours or until firm).
   
10. Place in refrigerator 30 minutes before serving.

Hint: If you have any extra cheesecake mixture left over after filling the pie pan , put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Cheesecake. (If it is in a plastic bag, snip the corner off.)