Love Vivvv

For the Cookie Crust:

Preheat oven to 350 F. Spray an 8x8 pan with nonstick spray, and set aside. In a medium sized bowl, mix together the graham cracker crumbs and melted butter together until combined. Press cookie mixture into the bottom of the pan. Bake for 10 minutes, then let cool while you prepare the filling. You can also refrigerate the crust for 45 minutes for a no-bake option.

For the Cheesecake Filling:

In a large bowl, whip the heavy cream until stiff peaks (ideally in a cold bowl). In another bowl, beat the cream cheese and sugar until smooth. Add whipped cream into cream cheese mixture and beat until combined. Divide the filling evenly into 3 different bowls. Add the strawberry puree, almond extract, and strawberry extract to one bowl. Optional: add red food dye for a more vibrant red color. To another bowl, add the blueberry puree and 1 tsp vanilla extract. Optional: add blue food dye for a more vibrant blue color. To the last bowl, add 1 tsp vanilla extract. Once all 3 bowls are combined with their respective ingredients, pour them on top of the crust one by one, creating the layers. Be careful spreading the filling so they don’t all mix together. Refrigerate the filling until set about 2-3 hours.

For the whipped cream:

In a medium bowl, beat the heavy cream and sugar together until stiff peaks. Spread over the top of the cheesecake, and add fresh fruit if you like!