To prepare the crumb crust
Line the bottom of a 9 inch spring form pan with parchment paper but do not grease the sides.
Mix together the graham crumbs butter and sugar and press evenly into the bottom of the prepared spring form pan.
For the cream cheese layer
Remove 3 rounded tbsp of the icing sugar from the 1 cup you have measured.
Add the 3 tbsp icing sugar to the bowl of an electric mixer along with the vanilla extract and whipping cream.
Beat together to firm peaks, then transfer the whipped cream to a separate bowl.
Now add the remaining powdered sugar and the cream cheese to the electric mixer bowl and cream together well until smooth and the cream cheese is well softened.
Add about 1/2 cup of the whipped cream to the softened cream cheese mixture and beat again until smooth. (This step helps soften the cream cheese mixture a little more for the next step)
Finally fold in the remaining whipped cream by hand until smooth, using a rubber or silicone spatula.
Spread the cream cheese filling evenly over the prepared crust and chill in the fridge for several hours or overnight.
When the strawberry topping has cooled to room temperature, spoon it evenly over the filling and chill for several hours before serving.
If you have the time, make this cheesecake a day in advance to get the best set on the cheesecake filling.
To prepare the strawberry topping
Combine the strawberries and sugar in a saucepan and bring to a gentle boil.
Thicken with 3 tbsp cornstarch dissolved in ¼ cup cold water, which is added to the strawberries while stirring gently.
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