Ingredients:
Crust:
1 sleeve graham crackers, crushed (1 ½ cups)
5 T melted Butter
¼ C granulated sugar
Pinch of salt
(Or save some time and use a prepared graham cracker crust)
Filling:
1 pint Heavy Cream, reserved
2 (8 oz.) Cream cheese, softened
¼ Cup Sour Cream
1 Cup powdered sugar, plus 2 T
1 tsp pure vanilla extract
Pinch of salt
1/3 Cup Strawberry Puree (about 10 strawberries)
Strawberries for garnish
Directions:
In a large bowl, mix together the graham crackers, melted butter, sugar and salt. Press into the bottom of an 8” springform pan and up the sides.
Puree the strawberries in a blender, or food processor and set aside.
In a stand mixer bowl, beat the heavy cream until a stiff peak forms. About 5 minutes. Reserve 1 cup for top.
In another mixer bowl, beat the cream cheese and sour cream until smooth, then add powdered sugar, vanilla and salt. Add the strawberry puree until well incorporated. Fold in the whipped cream, (saving 1 cup for the top).
Pour the mixture into the crust and smooth the top.
Spread the reserved whipped cream over the mixture and smooth the top.
Cover and refrigerate at least 6 hours or overnight.
Add some sliced or whole fresh strawberries on the top and serve.
