Cooking is my thing....

Elayne's Sugar-Free Strawberry Cheesecake

3/4 cup chopped pecans
1 cup flour
1 stick unsalted butter softened
12 ounces cream cheese, softened
1/2 cup fruit only strawberry jam - like Polander's
1 small box of sugar-free strawberry Jell-o
12 ounce container of sugar-free frozen nondairy topping, thawed
1 pint fresh strawberries, stemmed and chopped
First Layer - Crust
In a food processor set up with the cutting blade add pecans, flour, and softened butter. Pulse until mixture comes together in a ball. Turn out of processor and into a 9"x12" rectangular casserole dish. Press into the bottom of the dish evenly and then bake at 350 degrees for 20 minutes or until lightly browned. Set on a cooling rack and cool completely.
Second Layer - Cheese
In a mixing bowl combine cream cheese & jam. Beat together until smooth and creamy. Spread in an even layer over the cooled crust and set dish in refrigerator to chill while making the third layer.
Third Layer - Fluff
Dissolve the Jell-o in 1/2 cup boiling water. Cool to room temperature. In a medium sized mixing bowl spoon out the contents of nondairy frozen topping (I used Cool Whip brand). Whisk the topping until smooth and there are no lumps. Poor in the cooled strawberry gelatin mixture and whisk until completely smooth. Add the strawberries and stir into the gelatin-topping mixture. Carefully spread this over the cheese layer.
Cover and chill at least six hours or overnight. Serves 12.