Strawberry Crunch Cheesecake
- Crust Ingredients:
- 1lb vanilla cream cookies, about 34 cookies, divided
- 6 tablespoons butter, melted
- Filling Ingredients:
- 1 small box, 3.3 oz, strawberry gelatin
- 1 cup boiling water
- 2 bricks, 8 oz each, cream cheese, softened
- 3/4 cup granulated sugar
- 2 cups, heavy whipping cream
- 1/2 cup powdered sugar
- 10 strawberry wafer cookie, about 4 oz
- Topping:
- About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip
- Crust Directions:
- Place 26 cookies into food processor and process until they are fine crumbs
- Add melted butter and process until crumbly and a wet sand-like texture
- Press evenly into the bottom of a greased 10" springform pan to create the crust
- Freeze for 15 minutes.
- Filling Directions:
- Combine boiling water and gelatin and mix for 2 minutes until dissolved
- Set aside to cool
- Do not refrigerate.
- In a separate bowl, beat together cream cheese and granulated sugar until smooth
- Set aside.
- In a separate bowl, beat whipping cream and powdered sugar until stiff peaks form, scraping down the bowl once
- Place half of the whipped cream mixture with the cream cheese and half with the gelatin
- Beat cream cheese together until smooth and whisk gelatin together until smooth.
- Pour half of the strawberry mixture on the crust
- Freeze for 15 minutes
- Remove from the freezer and add the cream cheese mixture and top with remaining strawberry mixture.
- Coarsely crush remaining vanilla cream cookies and strawberry wafers
- You can coarsely shop with a tart shaper or place into a sandwich bag, seal and crush with a rolling pin
- If desired, add a few drops of food coloring to the crushed cookies and mix to color
- Mix cookies together and sprinkle on top
- Refrigerate for 4 hours or until ready to serve.
- Before serving, top with whipped topping if desired.