Kit Kat Crusted Strawberry Cheesecake

Very indulgent. Thank you Hungry Little Girl

Crust:
2 cups Honey Graham Crackers or Digestive Biscuits, crushed
16 Kit Kat Fun Size Bars, crushed divided
1/4 cup butter, melted
1/4 teaspoon baking soda

Filling:
12 oz. cream cheese, softened (fat free works well)
1/3 cup powdered sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 cup frozen strawberries, thawed

Topping:
1 cup frozen strawberries thawed
1 package gelatine
1 cup hot water
red food colouring
whipped cream for garnish

• Preheat your oven to 350 F
• Spray a pie form with cooking spray and set aside
• Crush the crackers and kit kat bars in separate bowls
• In a large bowl combine crushed crackers, melted butter and baking soda, stir until well combined
• Add half of the crushed Kit Kat Bars, stir until combined
• Press the crumbles into your pie form, spreading it out as evenly as possible
• Press remaining kit kat on top of the cracker crust
• Bake for 12 minutes
• Meanwhile in a large bowl combine all filling ingredients besides the strawberries and mix until smooth
• Pour filling into pre-baked crust
• Place strawberries on top all over the filling and bake for another 35 minutes
• Let cool completely approx about 1 hour in the fridge
• Combine gelatine, hot water and 10 drops red food coloring and stir until gelatine is dissolved
• Place strawberries on top of the cooled cake and pour gelatine spoon wise over them until all strawberries are covered
• Place in fridge until set, approx 30 minutes, then right before serving top with whipped cream