Nobake Strawberry Cheesecake: Fluffy

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl; stir until it resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan using a measuring cup to pack it tight.
3. Place the pan in the freezer for 10 minutes to flash-set the crust.
4. Beat the softened cream cheese and powdered sugar together until completely smooth.
5. Stir in the vanilla extract.
6. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the cream cheese mixture using a spatula with a fold-and-turn motion.
8. Spread the filling evenly over the chilled crust and smooth the top.
9. Place sliced strawberries, sugar, and lemon juice in a saucepan over medium heat and simmer for 5–8 minutes until berries soften.
10. Stir in the cornstarch slurry and simmer until the glaze thickens.
11. Pour the glaze over the cheesecake and refrigerate for at least 6 hours.