no bake cheesecake with cool whip Recipe

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In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Mix well until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat the softened cream cheese and ¾ cup sugar until smooth and creamy.
Add the vanilla extract and mix until combined.
Gently fold in the thawed Cool Whip until just combined. Be careful not to overmix.
Pour the cheesecake filling over the graham cracker crust.
Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving.
Before serving, you can add any toppings you like, such as fresh berries or chocolate shavings.

For a firmer cheesecake, you can freeze it for about 30 minutes before serving.
Feel free to add a layer of your favorite fruit preserves on top of the crust before adding the filling.
Store leftover cheesecake in the refrigerator for up to 3 days.