Cookies & Cream Strawberry Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 23 Chocolate sandwich cookies
1 container (24.3 oz.) ready to eat cheesecake filling
1 1/2 tsp. vanilla extract
1 container (12 oz.) frozen whipped topping, thawed
3 cups strawberries (12 oz)
1/2 cup semisweet chocolate chips
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Directions: |
Directions:1. Coat 8" springform pan with cooking spray. Process 10 cookies in food processor until ground; press into bottom of pan. Line sides of pan with remaining cookies.
2. Place cheesecake filling in large bowl; stir in vanilla. Gently fold in 3 cup whipped topping until combined. Coarsely chop 2 cups strawberries. Spread half of cheesecake mixture, about 2 1/2 cups, over crust; top with chopped strawerries. Top with remaining cheesecake mixture. Refrigerate at least 6 hours.
3. Dip remaining strawberries in chocolate. Melt chocolate chips. Hold strawberry by hull; dip into chocolate allowing excess to drip off. Place on waxed paper until set.
4. To serve, run a think knife or spatula around inside edge of pan; remove side. Pipe or dollop remaining whipped topping on cheesecake; top with strawberries. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:25 min plus 6 hr fridge time. |
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