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Very Smooth Cheesecake

1 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 (10-ounce) package frozen sweetened, sliced strawberries
3/4 cup milk
1 cup heavy whipping cream, whipped

1. Combine graham cracker crumbs and melted butter; press onto the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes then cool.
2. Soften unflavored gelatin in cold water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed with an electric mixer until well blended.
3. Drain frozen strawberries, reserving the liquid. Add milk and enough liquid to equal 1 cup. Add the milk mixture to the gelatin and then gradually stir into the cream cheese; mixing until well blended. Chill until slightly thickened. Fold in cream whipped to soft peaks and the strawberries; pour over the crust. Chill until firm.

Makes 12 servings.