Strawberry Cheesecake Delight



2 – 8 oz Blocks of cream cheese (room temp.)
1/2 C. 10x sugar
1 C. heavy whipping cream
1 tsp. vanilla
1/2 pint of fresh strawberries
10 vanilla sugar wafers
2 – 6 oz packs of vanilla sugar wafers
1 stick of butter (melted)
1- 7.25 oz bottle of chocolate ice cream shell

A few Fresh strawberries for Garnish

** you will need 3 – 6 Oz packs of vanilla sugar wafers **
** parchment or wax paper & spring form pan are needed **

First place the bottom of the spring form pan on a sheet of wax or parchment paper, trace with a pen and cut the circle out. Put the spring form pan together and place the wax/parchment paper in the bottom, set aside. Next using a food processor, process 2 packs of vanilla wafers until they turn into crumbs. Place the sugar wafers crumbs in a mixing bowl and add 1 stick of melted butter. Using your hands mix the crumbs and butter together. Next take crumbs and smash them in the bottom of the prepared spring form pan. Make sure the crumbs are evenly spread in the bottom of the pan so to have a nice even crust. Place the sugar wafer crust in the fridge. Using a medium to large mixing bowl place cream cheese, 10x sugar, heavy cream and vanilla. Using a hand mixer starting at the slowest speed and working up to a medium high speed, blend until heavy whipping cream turns solid and mixture is smooth and creamy. Next place strawberries in a food processor and process until they are the texture of salsa. Pour strawberries into creamy cheese cake mixture. Now take 10 vanilla sugar wafers and using your hands crumble them into the mixture. Use a wooden spoon to mix the strawberries and the vanilla wafers into the cheese cake mixture. Take crust out of fridge and dump cheese cake mixture on top, spread evenly. Last squirt one bottle of chocolate ice cream shell on top of cheese cake, use a spoon to spread it on evenly and quickly ( chocolate shell will harden fast). Garnish with a few strawberries and place in fridge for 4-5 hours or over night for best results. Enjoy!

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