Strawberry Crunch Cheesecake: A Sweet and Nostalgic Dessert

Topping:

About half a small tub of whipped topping, thawed and placed into a pastry bag with a star tip – The whipped topping adds a light, airy element to the cheesecake and makes it look even more irresistible when piped onto the top.
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Instructions
Step 1: Prepare the Crust

To begin, start by preparing the crust. Take 26 of the vanilla cream cookies and place them into a food processor. Pulse until they become fine crumbs. The goal is to have a texture that resembles wet sand. Once the cookies are crumbled, add the melted butter and continue processing until the mixture is well combined and crumbly. The butter will help hold the crust together once it’s pressed into the pan.

Next, grease a 10-inch springform pan and press the cookie mixture evenly into the bottom of the pan. Make sure it’s packed tightly to form a solid base. For an added touch, you can use the back of a spoon or the bottom of a glass to press it down firmly. Once the crust is ready, place it in the freezer for 15 minutes to set. This helps it firm up and prevents the crust from becoming soggy when the filling is added later.

Step 2: Prepare the Strawberry Gelatin Mixture

While the crust is setting, prepare the strawberry gelatin mixture. In a small bowl, combine the strawberry gelatin with one cup of boiling water. Stir for about 2 minutes until the gelatin is completely dissolved. Once dissolved, set it aside to cool to room temperature. Be sure not to refrigerate it, as it needs to stay in liquid form for mixing into the filling.