Crust: Process 26 vanilla cream cookies into fine crumbs. Blend with melted butter until crumbly. Press into a greased 10″ springform pan and freeze for 15 minutes.
Filling: Dissolve strawberry jello in boiling water, cool without refrigerating. Beat cream cheese and granulated sugar until smooth. In another bowl, whip heavy cream with powdered sugar to stiff peaks. Combine half the whipped cream with the cream cheese mixture and the other half with the strawberry jello. Layer over the crust and freeze for 15 minutes. Add cream cheese mixture and top with remaining strawberry mixture.
Topping: Crush remaining cookies and strawberry wafers, optionally adding food coloring for a pink hue. Sprinkle over the cheesecake and refrigerate for 4 hours. Garnish with whipped topping before serving.
Prep Time: 30 minutes | Total Time: 4 hours 45 minutes | Servings: 12
Strawberry Crunch Cheesecake
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