Strawberry Crunch Cheesecake

Ingredients:

For the crust:

• 1 pound vanilla cream cookies (about 34 cookies, some reserved for topping)
• 6 tablespoons melted butter

the filling:

• 1 small box (3.3 ounces) Strawberry gelatin
• 1 cup boiling water
• 16 ounces cream cheese, softened (2 blocks of 8 ounces each)
• 3/4 cup granulated sugar
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 10 strawberry wafer cookies (about 4 ounces, for extra crunch )

For the topping:

• Whipped topping, about half a small tub, thawed and placed in a piping bag fitted with a star tip (tip
• recommended: Wilton 1M).

Instructions:

The crust:

26 Process vanilla Beat the cookies into fine crumbs and mix well with the melted butter.
Press this mixture into the bottom of a greased 10-inch springform pan and place in the freezer for 15 minutes.
The filling:

Dissolve the strawberry gelatine in boiling water and let it cool (do not store in the refrigerator).
Whip the cream. Mix cheese and granulated sugar until smooth.Beat the cream with the powdered sugar until stiff and then fold into the cooled cream cheese-strawberry-gelatine mixture in two steps.
Pour half of the whipped cream mixture over the base, followed by half of the strawberry-gelatin mixture. Freeze for 15 minutes, then add the rest of the cream cheese mixture and top with the rest of the strawberry mixture.
The topping:

Crumble the rest of the vanilla cream cookies and the strawberry wafers. Add food coloring if necessary to achieve a more pinkish shade.Sprinkle this crunchy mixture over the cheesecake and refrigerate for 4 hours to set.
Garnish with whipped cream before serving.🍓🍓🍓

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