Fruit Topped Cheesecake

2 pkgs graham crackers
2 sticks butter
¼ cup sugar
2 – 8 oz. pkgs. cream cheese, softened
2 cups powdered sugar
1 cup heavy whipping cream
1 t. vanilla
Fresh raspberries, blueberries or strawberries

In a gallon sized Ziploc bag, crush graham crackers with a rolling pin. Melt butter in a small saucepan. Pour crushed graham crackers, melted butter and sugar into a 9 x 13 inch pan. Stir ingredients together and pat it down to create crust. Set aside.

In a medium sized bowl, stir together cream cheese, powdered sugar and vanilla. In a large bowl, whip the cream until soft peaks form. Add cream cheese mixture to whipped cream and fold in gently. Smooth mixture over the crust. Chill for at least two hours. Cut cheesecake into 16 pieces. Serve each square topped with fruit of choice.