Directions

1. The crust: Mix melted butter and graham cracker crumbs together and pack into 9×13 inch dish
2. The Cheesecake: Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture onto crust. Chill in the refrigerator for 4 hours.
3. Assemble: Cut your cheesecake into rectangles, try not to go ever 2 1/2 inch pieces (the mochi will be too thin). Take your mochi rectangle and roll it out to a size that will lay nicely over your cake (like pictured). **Note: you will need some potato starch to prevent the mochi from sticking to roller pin. You can also use some regular flour. Garnish with some cool whip and strawberry slices (optional)