Strawberry Cheesecake In Rolled Cookie Crust

Strawberry Cheesecake In Rolled Cookie Crust

Rich and creamy, and no baking is involved. The unique rolled cookie crust and topping of chocolate dipped strawberries give this dessert an elegant appeal – perfect for formal entertaining as well as a refreshing summer picnic on the deck.

In small microwave-safe bowl, sprinkle gelatin over water and stir to blend; let stand 1 minute. Microwave on HIGH 30 seconds; stir until gelatin is completely dissolved. (Microwave an additional 10 seconds if necessary) In large bowl, beat cream cheese and sugar with electric mixer at medium speed until smooth and blended. Gradually add milk, strawberries and gelatin, mixing until blended. Chill until slightly thickened.

Meanwhile, prepare crust. Spray bottom of 9-inch springform pan with vegetable pan spray. Place 6 of each flavor cookie in bowl of food processor; process until finely ground. Press cookie crumbs into bottom of prepared pan. Cut 13 of each flavor cookie in half; arrange standing around edge of pan, pressing tip down into the bottom crust.

Fold whipped cream into thickened filling mixture; pour into crust. Chill until firm, at least 2 hours. Top with chocolate dipped strawberries.

Makes about 14 servings.

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