DIRECTIONS

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 mixing 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. Yield: 8-10 servings.