Strawberry Crunch Cheesecake

A delightful treat combining creamy cheesecake, fruity strawberry flavor, and a crunchy topping, perfect for gatherings.

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In a food processor, process 26 vanilla cream cookies into fine crumbs. Mix in melted butter until it resembles wet sand. Press into the bottom of a greased 10″ springform pan and freeze for 15 minutes.
In a bowl, combine boiling water with strawberry gelatin. Stir until dissolved and set aside to cool.
Beat softened cream cheese with granulated sugar until smooth, and set aside.
In another bowl, whip heavy cream with powdered sugar until stiff peaks form. Fold half into the cream cheese mixture and the other half into the cooled gelatin.
Pour half of the strawberry mixture onto the crust and freeze for 15 minutes.
Add the cream cheese mixture on top, and then pour the remaining strawberry mixture.
Coarsely crush remaining vanilla cream cookies and strawberry wafers. Sprinkle on top of the cheesecake.
Refrigerate for at least 4 hours before serving. Add whipped topping just before serving.

Make sure your cream cheese is softened for easy mixing. Store any leftovers in the refrigerator for about 3-4 days.