STRAWBERRY CRUNCH CHEESECAKE

Instructions

• Put 12 ounces of sugar cookies in food processor and pulse until fine.
• Add melted butter and pulse to incorporate.
• Grease bottom and sides of 9″ spring form pan.
• Press mixture into bottom and slightly up sides of pan.
• Place in freezer for 30 minutes.
• In a large bowl, beat cream cheese and sugar until smooth. Set aside.
• In a medium bowl, combine gelatin and boiling water. Whisk until dissolved.
• Set aside.
• In a large bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form.
• Add 1/2 of whipped cream mixture to cooled gelatin. Whisk to blend. Set aside.
• Fold remainder of whipped cream mixture into cream cheese mixture.
• Spread 1/2 cream cheese mixture over crust.
• Pour 2 cups of strawberry whipped cream mixture over cream cheese mixture.
• Chill in freezer for 15 minutes.
• Gently spread remaining cream cheese mixture over strawberry mixture.
• Pour remaining strawberry whipped cream mixture over cream cheese mixture.
• Add remaining 4 ounces of sugar cookies and 4 ounces of strawberry wafer to food processor and pulse until coursely chopped.
• Sprinkle chopped cookies over top of dessert.
• Refrigerate for at least 6 hours or freeze for 1 hour.