Strawberry Crunch Cheesecake cake 

 Strawberry Crunch Cheesecake cake 
Ingredients
For the Crunchy Crust:

2 cups finely crushed graham crackers
½ cup unsalted butter, melted
For the Cheesecake Layer:

8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups whipped cream or whipped topping
For the Strawberry Layer:

2 cups fresh strawberries, sliced
¼ cup strawberry preserves or jam
For Garnish:

Extra crushed graham crackers (optional)
Whole strawberries for decoration
Instructions
 Prepare the Crust:

In a bowl, mix crushed graham crackers with melted butter, stirring until the mixture resembles wet sand.
Press the mixture into the bottom of a springform pan, creating a firm, even base. Set aside.
 Make the Cheesecake Filling:

In a large bowl, beat softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract, mixing until fully incorporated.
Gently fold in whipped cream, stirring until light and fluffy.
 Assemble the Layers:

Spread half of the cheesecake mixture evenly over the prepared crust.
Layer sliced fresh strawberries over the cheesecake filling.
Drizzle strawberry preserves over the fruit layer for an extra burst of flavor.
Repeat the process, adding the remaining cheesecake mixture, strawberries, and preserves.
 Chill and Set:

Refrigerate for at least 4 hours, or overnight for the best texture.
 Final Touches:

Before serving, sprinkle extra crushed graham crackers on top for a slight crunch.
Garnish with whole strawberries for an elegant finish.
 Serve & Enjoy!

Slice and serve chilled, enjoying every creamy, fruity, and crunchy bite!