2-1/4 cups graham cracker crumbs
1/2 cup butter-melted
2 pkgs (8 oz each) cream cheese-softened
1 cup sugar
3 eggs
1 cups (16 oz) sour cream
1 pkg (3 oz) strawberry gelatin
1 cup boiling water
3/4 cup cold water
1 quart fresh strawberries-sliced
In a bowl, combine the cracker crumbs an butter. Press onto bottom and 1 inch up the sides of a greased 13x9 inch baking dish. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 350 degrees for 30-35 min. or until center is almost set. Carefully spread sour cream over the top and bake 10 min. longer. Cool on wire rack. Meanwhile in a small bowl, dissolve gelatin in boiling water. Stir in cold water. Refridgerate for 45 min or until thickened but not set. Carefully pour a third of the gelatin over sour cream layer. Arrange strawberries over gelatin; pour remaining gelatin over berries. Cover and refridgerate for 4 hours or until set.
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