Whipped topping, about half a small tub, thawed and placed in a pastry bag with star tip (Wilton 1M tip
Itinerary:
The crust :
Process 26 vanilla cream cookies into fine crumbs and mix well with the melted butter.
Press this mixture into the bottom of a greased 10-inch springform pan and place in the freezer for 15 minutes.
Filling :
Dissolve the strawberry jelly in boiling water and let cool (do not refrigerate).
Beat the cream cheese and granulated sugar until smooth.
Whip heavy cream with powdered sugar to stiffen peaks, then fold into cream cheese mixture and cooled strawberry jelly in two steps.
Layer half of the whipped cream mixture over the crust, followed by half of the strawberry jelly mixture. Freeze for 15 minutes, then add the remaining cream cheese mixture and top with the remaining strawberry mixture.
The Topping:
Crush the remaining vanilla cream cookies and strawberry wafers. Add food coloring for a pink tint if desired.
Sprinkle this crunchy mixture over the cheesecake and refrigerate for 4 hours to set.
Garnish with swirls of whipped toppings before serving.
