1-1/2 cups graham cracker crumbs (about 24 squares)
3 tablespoons sugar
1/3 cup butter, melted

FILLING:
2 cartons (8 ounces each) spreadable strawberry cream cheese
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
1-1/2 cups sliced fresh strawberries
Red decorating gel
1 fresh strawberry, halved

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.

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.

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.

Tick-tock...tick-tock...guests will surely count down the minutes until they can dig into this creamy strawberry cheesecake, then ask for seconds.