Ingredients
Method
Step 1: Preparing the Crust
- Crush the vanilla cream cookies in a food processor until you have fine crumbs. Alternatively, place the cookies in a resealable bag and crush them with a rolling pin.
- Combine the crumbs with melted butter in a bowl, mixing until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate the crust while preparing the filling.
Step 2: Making the Filling
- Dissolve the strawberry gelatin in 1 cup of boiling water. Stir well and let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Gradually add the cooled gelatin mixture, mixing until well incorporated.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture, creating a light, airy filling.
- Crush the strawberry wafer cookies and gently fold them into the filling for a delightful crunch.
Step 3: Assembling and Chilling
- Pour the filling over the chilled crust, spreading it evenly with a spatula.
- Smooth the top, ensuring a flawless surface.
- Cover the cheesecake and refrigerate it for at least 4 hours, or until firm.
Step 4: Adding the Topping
- Transfer the whipped topping to a pastry bag fitted with a star tip for easy decorating.
- Pipe dollops of whipped topping around the edge or create your own design.
- For an extra flourish, sprinkle crushed strawberry wafer cookies or garnish with fresh strawberries.