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2.
Directions:
The floor:
Process 26 vanilla cream biscuits into fine crumbs and mix well with the melted butter.
Press this mixture into the bottom of a greased 10-inch springform pan and place in the freezer for 15 minutes.
The filling:
Dissolve the strawberry jelly in boiling water and let it cool (do not refrigerate).
Beat the cream cheese and granulated sugar until smooth.
Beat the cream with the powdered sugar until stiff and then fold it into the cream cheese mixture and the cooled strawberry jelly in two steps.
Layer half of the whipped cream mixture on the base, followed by half of the strawberry jelly mixture. Freeze for 15 minutes, then add the remaining cream cheese mixture and top with the remaining strawberry mixture.
The covering:
Crumble the remaining vanilla cream cookies and strawberry wafers. If necessary, add food coloring to create a more pink shade.
Sprinkle this crunchy mixture over the cheesecake and refrigerate for 4 hours to set.
Garnish with whipped cream before serving.
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