Melt the butter. Combine the butter and graham crumbs and mix until combined.Set aside.

Chop up your strawberries finely, I actually popped mine in my food processor with the orange juice and sugar. Then I just gave it a few pulses with the chopping blade. Worked like a charm.

If you can allow the berries to macerate in the fridge for 30 minutes or up to 2 hours it helps soften them. If your oranges were mutant sized feel free to drain off a little liquid.

Divide the strawberry portion in two batches. Set aside.

Make sure you soften your cream cheese completely, if you don't you will end up with lumpy cheesecake. No one likes lumpy cheesecake.

In a stand mixer combine the heavy cream, confectioners' sugar and Strawberry Shortcake Flavor Mix and whip slowly at first, then increase speed and whip until fluffy.

Combine both mixtures in a stand mixer until smooth.

You can transfer this to a piping bag if you like. Makes it easier to get a pretty presentation but it's not crucial. Set aside.

In another mixing bowl combine the whipping cream and sugar. Mix on low initially, then gradually amp up speed and whip until the cream is fluffy as all good whipping cream should be. It helps if the heavy cream is super cold, and also if you pop your bowl and whisk in the fridge or freezer that will help too. The cold helps it mix beautifully.

Press your graham crumb mixture into the bottom of your serving dishes. I always use the blunt end of a honey dripped to tamp the crumb mixture down.

Now pour the first half of the strawberries evenly into each serving dish.

Pipe the strawberry shortcake cheesecake mixture evenly into the serving dishes.

Pour the second half of the strawberries over top. Leave just a little to top of each glass if you like.

Pipe the whipping cream on top.

Top with a few bits of strawberry.

Place in the fridge and chill for about an hour.

Serve with a big old music loving smile!