I make this about 12 times a year and it never disappoints!

1. In a large mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy.
2. In a separate bowl, whip the heavy cream with the vanilla extract until it reaches stiff peaks.
3. Fold the whipped cream into the cream cheese mixture gently, until it’s well combined.
4. Spread the cream cheese and whipped cream blend into the graham cracker crust, smoothing the top with a spatula.
5. In a medium bowl, stir together the sliced strawberries and strawberry preserves until the strawberries are nicely coated.
6. Spoon the strawberry mixture over the cheesecake layer, arranging it evenly.
7. Refrigerate the pie for at least 4 hours, or preferably overnight, which I totally swear by — it solidifies the flavors and gives you that perfect sliceable consistency.
8. Before serving, garnish with whole strawberries, if you’re feeling fancy.
Variations & Tips:
– For a lighter version, feel free to use a reduced-fat cream cheese and a lower-sugar strawberry preserve. Trust me, the flavor will still be there.
– You can switch up the berries based on the season or your preference. Blueberry or raspberry also make delightful toppings.
– If you don’t have strawberry preserves, any red fruit jam you have on hand can do the trick.
– Always make sure the heavy cream is cold before whipping; it’ll help you get to those stiff peaks faster, and let’s be honest, we’re all about saving time!