FOR THE CRUST....Grind the graham crackers into a fine crumb using a food process. Combine with melted butter and stir until the crackers are coated. Press into a 9×9 pan. Refrigerate the crust while you prepare the remaining ingredients.
FILLING....Thoroughly wash and dry all the strawberries, and remove stems. Set aside.
Time to make the whipped cream. Beat the heavy whipping cream at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating until stiff peaks form. Set it aside.
Beat the cream cheese, sugar, lemon juice and vanilla extract and beat until it’s smooth and free of lumps. Then mix in the prepared whipped cream, and stir with a spatula until it’s well mixed.
Divide the cheesecake mixture in half. To one half, add the powdered strawberry jello mix and 1 cup of finely chopped berries, and stir until combined.
TIME TO PUT IT ALL TOGETHER.....
Layer the sliced strawberries over the graham cracker crust, overlapping and filling the gaps.
Spread the plain cheesecake filling overtop of the strawberries, followed by the strawberry cheesecake filling.
Prepare the second batch of whipped cream whipping in the powdered sugar until stiff picks form. Spread evenly over the top then add diced strawberries over the top. Chill at least 4 hours.