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Strawberry Crunch Cheesecake
  • subheading: For the Crust:
  • 1 lb Vanilla Cream Cookies (about 34 cookies, with a few reserved for the topping)
  • 6 tablespoons Butter, melted
  • subheading: For the Filling:
  • 1 small box (3.3 oz) Strawberry Jello
  • 1 cup Boiling Water
  • 16 oz Cream Cheese, softened (2 bricks of 8 oz each)
  • ¾ cup Granulated Sugar
  • 2 cups Heavy Whipping Cream
  • ½ cup Powdered Sugar
  • 10 Strawberry Wafer Cookies (about 4 oz, for extra crunch)
  • subheading: For the Topping:
  • Whipped Topping, about half a small tub, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended)
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