No Bake Cheesecake

Grease a 9 or 10-inch springform pan with butter then make the graham cracker crust. Crush the graham crackers in a food processor, then in a bowl combine with melted butter and sugar. Stir and let the butter moisten the crumbs.

Press the mixture onto the bottom of the pan, and make it flat. I like to use a measuring cup or a glass to help flatten and press the crust.

Place the crust in the freezer to set up while you prepare the filling.

To make the filling, using a stand or a hand mixer beat together the cream cheese with sugar, lemon juice, and vanilla until well combined and creamy.

Add the heavy cream, and beat again for 1 minute.

Remove the crust from the freezer, and pour the filling into the crust. Smooth the top with an offset spatula.

Cover tightly with plastic wrap, and chill in the fridge for at least 8 hours and preferably overnight. The longer the better.

Loosen the sides of the cheesecake with a knife, then remove from the pan. Decorate with fresh strawberries, and brush with strawberry sauce if desired.