English | Español
Brought to you by
Original reipce makes 2 dozen Change Servings
COMBINE crushed cookies and butter in medium bowl; stir well. Press cookie mixture onto bottom of 9-inch-round springform pan. Place in freezer while you make the filling.
SPRINKLE gelatin over water in small saucepan; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Remove from heat; let stand for 2 minutes.
BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Beat in cream until smooth.
MELT morsels according to package directions; stir until smooth. Immediately beat into cream mixture along with gelatin mixture until smooth.
POUR into crust. Spoon pureed strawberries over cheesecake and with knife or spoon, gently swirl through cheesecake mixture to create marbling. Cover and refrigerate for several hours or overnight. Top with sliced strawberries before serving, if desired.
Cook’s Tip: A 10-inch deep-dish pie plate can be used in place of springform pan. Simply press cookie mixture over bottom and up side of pie plate.
|Calories from Fat||160|
|Total Fat 18g||27%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Select a rating (required)
What do you think about this recipe? (required)
Thank you for submitting your review!Close