Ingredients

The following ingredients have 12 Servings
  • 1 cup Oreo cookie baking crumbs
  • 4 tablespoons melted butter
  • 1 85 gram box of strawberry-flavoured Jello powder
  • 1/2 cup boiling water
  • 800 grams full fat cream cheese (about 28 ounces)
  • 1/3 cup powdered sugar
  • 2 cups whipped cream (about 1 cup heaving whipping cream, whipped to stiff peaks)
  • extra whipped cream and fresh strawberries for garnish

Instruction

  • Combine the Oreo cookie crumbs and the melted butter in a small bowl and press the mixture into the bottom of a 9-inch spring form baking pan.
  • In a small bowl, combine the Jello powder and the boiling water and set aside.
  • Whip the cream cheese in a large bowl with an electric hand mixer (or stand mixer), adding in the powdered sugar a little at a time.
  • Slowly pour in the Jello mixture while whipping on low speed until it's fully incorporated (scrape down the sides of the bowl).
  • Gently fold in the whipped cream until fully incorporated.
  • Pour the cheesecake mixture into the spring form pan over the Oreo crust and smooth it out with a rubber spatula.
  • Chill the cheesecake in the freezer for 4 hours or overnight. Remove from the freezer and let stand in the fridge for an hour OR at room temperature for about 30 minutes before serving.
  • Garnish with additional whipped cream and fresh strawberries, slice and serve.