Weeze Cake

It's Miss C's birthday today and, as is tradition, I made a cheesecake (now named the Weeze cake in her honour). This year's version is strawberry.

Strawberry Shake Cheesecake

2 250-g bricks of cream cheese, softened.
1 envelope gelatin
1 c whipping cream
1 cup sugar plus 2 tbs
2/3 cup brown sugar, packed and divided
2 cups graham wafer crumbs
1/2 cup butter, melted
1 1/2 cups fresh strawberries, chopped
1 tsp almond extract
1 tsp vanilla extract

In small pot, sprinkle gelatin powder over 1/2 cup cold water. Place pot over low heat and leave until gelatin dissolves. Remove from heat.

In microwave-safe bowl, melt the 1/2 cup butter. Stir in 1/3 cup packed of brown sugar and 2 c. graham crumbs. Mix well and then press into bottom of greased springform pan. Bake at 350 F for 10 min. Remove pan and cool on rack.

Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, and remaining brown sugar. In separate bowl, combine chopped berries and 2 tbs sugar and mash. Add strawberries, vanilla, almond extract, and gelatin  to cheese mixture and stir well. In yet another bowl, whip the cream. Fold the cream into the cheese/berry mixture. Pour into pan over crust. Refrigerate for 3-4 hours before serving. Can drizzle chocolate or caramel sauce over before serving.