This delightful strawberry crunch cheesecake is the perfect summer dessert, offering a cool, refreshing treat with a burst of strawberry flavor and a satisfying crunch.

#### Ingredients:

**For the Crust:**

- 1 lb Vanilla Cream Cookies (about 34 cookies, with a few reserved for the topping)

- 6 tablespoons Butter, melted

**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)

- 3/4 cup Granulated Sugar

- 2 cups Heavy Whipping Cream

- 1/2 cup Powdered Sugar

- 10 Strawberry Wafer Cookies (about 4 oz, for extra crunch)

**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)

#### Directions:

**The Crust:**

1. Process 26 vanilla cream cookies into fine crumbs using a food processor.

2. Combine the crumbs with the melted butter until well blended.

3. Press this mixture firmly into the bottom of a greased 10″ springform pan.

4. Set the crust in the freezer for 15 minutes to firm up.

**The Filling:**

1. Dissolve the strawberry Jello in 1 cup of boiling water. Stir until completely dissolved and let it cool (do not refrigerate).

2. In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.

3. In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form.

4. Gently fold the whipped cream into the cream cheese mixture in two steps.

5. Carefully fold the cooled strawberry Jello into the cream cheese mixture until well combined.

6. Layer half of the cream cheese mixture over the chilled crust.

7. Add half of the strawberry Jello mixture on top of the cream cheese layer.

8. Place in the freezer for 15 minutes to set.

9. Add the remaining cream cheese mixture on top, followed by the remaining strawberry Jello mixture.

10. Smooth the top and refrigerate for at least 4 hours or until fully set.

**The Topping:**

1. Crush the remaining vanilla cream cookies and strawberry wafer cookies into small crumbs.

2. If desired, add a few drops of pink food coloring to the crumbs for a more vibrant color.

3. Sprinkle this crunchy mixture evenly over the top of the cheesecake.

4. Garnish with swirls of whipped topping using the pastry bag fitted with a star tip.

**Serve and Enjoy!**

This strawberry crunch cheesecake is sure to be a hit, combining a creamy, smooth filling with a delightful crunch and the sweet, fruity flavor of strawberries. Perfect for any summer occasion!