No Bake Strawberry Cheesecake

Prepare the crust by placing 24 vanilla sandwich cookies (creme filling included) in a food processor. Pulse until cookies resemble coarse crumbs.

Pour melted butter into the food processor and pulse mixture until fully incorporated.

Pour the cookie mixture into the bottom of a springform pan. Use a rubber spatula to firmly press the cookie crust into a tightly packed even layer. Place crust in the freezer while preparing the next steps.

Rinse out the food processor and prepare the cake. Place the chopped fresh strawberries into the food processor and pulse into smooth.

Place a fine mesh strainer over a small saucepan and pour in the strawberry puree. Use a rubber spatula to press out as much liquid as possible from the strawberries. Discard solids. About ½ cup of liquid should remain.

Bring strawberry juice to a gentle boil, stirring regularly to prevent burning. Allow the liquid to continue cooking until reduced by half (about 5-10 minutes). Turn off heat and set aside to cool to room temperature.

Use an electric mixer fitted with a whisk attachment to mix 2 cups of cream cheese until a creamy consistency is reached, about 1 minute.

Add reduced strawberry liquid, sugar and vanilla extract and mix until incorporated.

Pour in heavy whipping cream and mix again for 1-2 minutes. For a pinker cake, add 1 to 2 drops of food coloring and mix until color is worked through the filling.

Remove the cookie crust from the freezer and pour the cream cheese filling on top. Use a rubber spatula to create a smooth and even layer. Place cake in the refrigerator to firm up for at least 4 hours, best if overnight. Garnish with fresh strawberries, slice and serve.