STRAWBERRY CRUMBLE CHEESECAKE SQUARES
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Reserve 20 cookies for later use. Finely crush remaining cookies; place in medium bowl. Melt 6 Tbsp. butter. Add to cookie crumbs along with 1/4 cup sugar; mix well. Press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Arrange 4 cups strawberry slices over crust, overlapping edges as necessary to evenly cover crust. Cover with cream cheese batter.
- Melt remaining butter. Coarsely crush reserved cookies; mix with butter and remaining sugar. Sprinkle over batter.
- Bake 50 to 55 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Meanwhile, beat whipping cream in small bowl with mixer on high speed until stiff peaks form. Refrigerate until ready to use.
- Use parchment handles to remove cheesecake from pan before cutting into squares. Top with whipped cream and remaining strawberries.
Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 90 mg, Sodium 290 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 19 g, Protein 5 g
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