Very Smooth Cheesecake

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

Combine crumbs, sugar, and margarine; press onto bottom of 9 inch spring-form pan. Bake at 325 degrees, 10 minutes. Cool.

1 envelope unflavored gelatin
¼ cup cold water
1 – 8 oz. package cream cheese, softened
½ cup sugar
1 – 10 oz. pkg. frozen strawberries, thawed
Milk
1 cup whipping cream, whipped

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid to measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. Garnish with additional whipped cream, sliced strawberries, and fresh mint, if desired.