To make the crust, line the bottom of a 9 inch tart or round spring-for pan with parchment paper and lightly grease the sides with non-stick cooking spray.

Using a food processor, grind the Honey Nut Cheerios™ into a fine crumb.

Mix in melted butter and stir until crumbs are moist.

Press crumbs into the bottom and sides of pan, the refrigerate pan while you prepare the filling.

To make the filling, beat softened cream cheese, 2 tablespoons whipping cream, and sugar until smooth and sugar has dissolved.

Transfer to another bowl, then wash and dry mixing bowl.

Add remaining 1 ½ cups whipping cream and powdered sugar and beat until stiff peaks form.

Gently fold whipped cream into cream cheese mixture.

Pour mixture into crust and spread evenly.

In a small microwave safe bowl, heat jelly for 20 seconds (it will be hot!).

Layer strawberries on cheesecake and carefully baste with warm apricot jam.

Refrigerate cheesecake for at least 4 hours before serving.