Directions:
Crust:
- Crush 26 vanilla cream cookies into fine crumbs and mix with melted butter.
- Press this mixture into the bottom of a greased 10″ springform pan and place in the freezer for 15 minutes.
Filling:
- Dissolve strawberry jello in boiling water and let it cool (do not refrigerate).
- Beat cream cheese and granulated sugar until smooth.
- Whip heavy cream with powdered sugar to stiff peaks.
- Fold whipped cream into the cream cheese mixture and cooled strawberry jello in two steps.
- Layer half of the whipped cream mixture over the crust, followed by half of the strawberry jello mixture. Freeze for 15 minutes.
- Add the remaining cream cheese mixture and top with the remaining strawberry mixture.
Topping:
- Crush the remaining vanilla cream cookies and strawberry wafers. Add food coloring if desired for a pinker hue.
- Sprinkle this crunchy mixture over the cheesecake and refrigerate for 4 hours to set.
- Before serving, garnish with swirls of whipped topping.
