• Place the Graham Crackers in the Food Processor and pulse into crumbs.
• Place the package of Dried Strawberries in the food Processor, and pulse into fine crumbs with the Graham Cracker Crumbs.
• Add Sugar, and blend.
• Melt the Butter in a medium size bowl, and pour the Crumbs into the Butter and stir well to coat.
• Line the Bottom of a 6 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon.
• Place the pan in the freezer.
• In the mixing bowl of a stand mixer, place the Heavy Cream, Sugar, and Vanilla, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.
• Add the Cream Cheese, and blend until smooth and creamy - adding a little more Heavy Cream a few drops at a time if needed. Add the Powdered Sugar a little at at time, and mix until blended.
• Add the Champagne, and blend until the Cheesecake Batter is smooth. Scrape down the sides of the bowl, and blend.
• Remove the pan from the freezer, and pour the Cheesecake Batter into the pan, and smooth out the top.
• Place the pan back in the freezer, overnight for best results.
• Place the Strawberries in a Colander, and rinse well under cool water. Place Berries on paper towels to drain.
• Place the Strawberries in the refrigerator until time to serve.

Frosting

• In the mixing bowl of a stand mixer, add the softened Cream Cheese and Butter, and blend with the whisk attachment until completely smooth and creamy.
• Add the Heavy Cream, and Vanilla, and mix until blended smooth.
• Add the Powdered Sugar a cup at a time, and blend on low between additions. Scrape down the Mixing bowl as needed.
• Check the Frosting when you've added 4 cups; if the Frosting remains on a spoon when turned upside down, and doesn't slide off the spoon, or move, it's thick enough to pipe.
• If it slides off the spoon, add the 5th cup of Powdered Sugar, and blend on low. When the Frosting is thick, scrape down the sides of the bowl, and blend on high for about 30 seconds, until the Frosting is smooth and creamy.
• Add a few drops of the Neon Pink Food Coloring Gel, and mix well to blend, until the light pink color is achieved. Fill a Pastry bag with the Frosting, using the large star tip.
• Remove the Cheesecake from the Freezer, and remove the Spring-form from the Pan.
• Pipe the Frosting in big dollops all around the edge of the Cheesecake, bringing the dollops up to a point, using a swirling motion. Sprinkle the Pink Pearl Candy Balls on top of the Frosting, and Cheesecake to finish.
• Place back in the Freezer until time to serve.
• Remove the cheesecake from the Freezer about 10 minutes before serving, and allow to thaw just a bit.
• Add strawberries to the dollops of Frosting, and garnish dessert plates with Strawberries if desired.
• Cut in two to three inch pieces, serve, and Enjoy!