Strawberry No-Bake Cheesecake

This lovely cheesecake requires no baking -- as if it needed anything else to recommend it.

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted

2 cups fresh, sliced strawberries, divided
1 tablespoon sugar
1 envelope unflavored gelatin
1/4 cup water
2 8-ounce packages cream cheese
1 14-ounce can Eagle Brand Sweetened Condensed Milk
1 tablespoon fresh lemon juice
2 cups frozen whipped topping, thawed
Additional perfect strawberries for garnish

Preheat oven to 325°F. Combine the graham cracker crumbs, sugar and butter, and press firmly into bottom of a 9-inch springform pan. Bake 10 minutes, remove and allow to cool completely.

Sprinkle the sugar over 1 cup of the strawberries in a small bowl. Cover and let stand at room temperature for at least 30 minutes, stirring occasionally.

Meanwhile, sprinkle the gelatin over the water in a very small saucepan. Let it stand for 1 minute, then cook on low heat for 3 minutes, stirring constantly, or until gelatin is completely dissolved. Set aside and allow to cool.

In a blender, purée the remaining 1 cup strawberries. Stir purée into the cooled gelatin.

In the large bowl of an electric mixer, beat the cream cheese until smooth. Add the Eagle Brand milk and lemon juice, mixing well. Stir in strawberry/gelatin mixture. Fold in the whipped topping and sliced strawberries.

Pour batter into cooled crust. Garnish with additional sliced or whole strawberries. Chill for at least 3 hours before serving.