In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.

Press firmly into the bottom of a 9-inch springform pan.

Chill in the refrigerator while you prepare the filling.

Dissolve the strawberry gelatin in boiling water, then chill in the fridge for about 20 minutes until it’s thick but not fully set.

Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.

In a separate bowl, beat the evaporated milk with an electric mixer until it’s thick and fluffy.

Slowly add the strawberry gelatin while mixing.

Then gently fold in the cream cheese mixture to make the cheesecake filling.

Pour cheesecake filling into crust.

Refrigerate until cake is set, at least 4 hours.

Once fully set, release the cheesecake from the springform pan.

Top with whole fresh berries.

Slice and enjoy every creamy, fruity bite!