Countdown Cheesecake

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Countdown Cheesecake
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  1. 1-1/2 cups graham cracker crumbs (about 24 squares)
  2. 3 tablespoons sugar
  3. 1/3 cup butter, melted
  1. 2 cartons (8 ounces each) spreadable strawberry cream cheese
  2. 1/2 cup sugar
  3. 1 carton (8 ounces) frozen whipped topping, thawed
  4. 1-1/2 cups sliced fresh strawberries
  5. Red decorating gel
  6. 1 fresh strawberry, halved
  1. In a bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1 in up the sides of a greased 9-in. springform pan. Bake at 325° for 10 minutes; cool.
  2. In a bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Gently spread a third of the filling over crust. Arrange strawberries on top. Spoon remaining filling over berries; smooth top. Refrigerate overnight.
  3. With decorating gel, pipe numerals and the minute and hour hands for a clock dial on the cheesecake. Place strawberry halves at the tips of the clock hands. Yield: 8-10 servings.
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