Let's get started with the graham cracker crumb. In a bowl mix together graham crackers and melted butter. Stir until the mixture looks like wet sand. Pour into a 9X9 inch brownie pan and press it flat using a spatula or the bottom of a measuring cup. Place into the freezer.
Place chopped strawberries and tsp of sugar into a small pot and place it over medium high heat. I like to add a tbs of water into the pot to help the cooking process. Allow the strawberries to cook away for about 10 minutes or until the breakdown and form a compote. Remove from the heat and allow to fully cool. You can spread the mixture out onto a baking pan to speed the cooling process up.
Next up let's tackle the cheesecake mousse. Pour the whipping cream into the bowl of a stand mixer and whip on high the whipping cream until it forms into stiff peaks. About 2 minutes.
In a separate bowl mix together the cream cheese blocks, sour cream, sugar, lemon juice, powdered sugar, and vanilla. Mix until totally smooth. You really don't want and chunks of cream cheese here. Dont rush!
Now using a spatula, fold together the whip cream mixture and the cream cheese mixture. Fold until combined. Next, spoon the mixture out of the bowl into the graham cracker crust. Evenly spread the mousse around the pan.
Spoon the cooled stewed strawberries over the cream cheese mousse. Using a butter knife swirl the strawberry compote through the mousse. After that is done use a spatula to smooth the top.
Optional step is to add sliced strawberries to the top of the mousse.
Place entire pan into the freezer for at least three hours to set. Alternatively you can place in the fridge overnight. If placed in the freezer, prior to serving I recommend removing from the freezer for 20 minutes to allow it to slightly thaw. Enjoy!
