Strawberry Margarita Cheesecake - cooking recipe

Ingredients

FOR THE CRUST
2 cups crushed graham crackers (or pretzels)
1/4 cup sugar
1/2 cup melted butter
FOR THE CREAM CHEESE FILLING
2 (8 ounce) packages cream cheese, softened
1/2 cup frozen margarita mix
3 cups whipped topping
FOR THE STRAWBERRY TOPPING
1 (15 ounce) package sliced frozen strawberries
5 cups whipped topping
1/2 cup boiling water
1 (3 ounce) package strawberry gelatin

Preparation

To make the crust, mix the crushed graham crackers, melted butter and sugar thoroughly then press into the bottom of a 9x13 dish.
Bake at 350 degrees for 10 minutes.
Set aside and let it cool completely.
While the crust is cooling, prep the cream cheese layer. Beat the cream cheese and margarita mix until smooth and then fold in 3 cups of the whipped topping. When the crust is cooled, spread this layer onto it.
Set the crust and cream cheese layer in the refridgerator to chill while prepping the strawberry layer.
Boil 1/2 a cup of water and pour it into a bowl. Add in the gelatin package and stir until completely dissolved.
Add in the package of frozen, sliced strawberries and stir until the gelatin is set and the strawberries are all separated.
Using a wire whisk, stir in 5 cups of the whipped topping until completely mixed.
Pour over top of the cream cheese layer.
Cover and refrigerate 4 to 5 hours to set fully. Soft set at 3 hours.