Prep time: 30 minutes

Rest time: 24 hours

Materials:

• 1 cup unsalted butter melted
• 3 cups crushed tea biscuits or graham crackers
• 1 lb fresh strawberries sliced
• 2 cups cold heavy whipping cream separated
• 8 oz mascarpone cheese separated
• 2 tbs. sugar separated
• 2 6 oz packages of strawberry Jello
• 2 3 oz packages of strawberry Jello
• 6 cups hot water
• Springform pan 9 in dia x 2.75 in

Process:

Step 1: Crust

1. In a mixing bowl combine the crushed cookies and melted butter. Using a fork stir the mixture until it resembles wet sand.
2. Pour the mixture into the springform pan and using a glass or your hand tightly pack the mixture until it becomes one solid crust covering the bottom of the pan.
3. Set aside.

Step 2: Cheesecake mixture

1. Dissolve one 3 oz package of jello in 1 cup of hot water. Set aside to cool.
2. Once the jello has cooled completely you can start assembling the cheesecake layer.
3. In a medium sized mixing bowl add in 1 cup of cold heavy whipping cream and 1 tbs of sugar.
4. Using a hand held mixer mix the cream until you start to reach stiff peaks.
5. Add in 1/2 of the 8 oz mascarpone cheese and mix just long enough for the cheese to be incorporated.
6. Gradually add in the cooled jello and mix until the jello is incorporated with the cheese.
7. Pour the mixture into the springform pan.
8. Top with strawberry slices and place in the fridge to set.

Step 3: Jello Layer

1. Dissolve one 6 oz package of jello in 2 cups of hot water. Set aside to cool.
2. Once the mixture is cooled gently pour the mixture over the cheesecake layer. I used a little ladle so that the pressure from the jello wouldn’t puncture the cheesecake mixture.
3. Place in the fridge to set.

Repeat steps 2 and 3 once more! Leave cake in the fridge overnight and Enjoy!