• Ingredients

• 11.3 ounce package of pecan shortbread cookies, crushed

• 4 tablespoons of Challenge Butter, melted

• 3  8 ounce packages of Challenge Cream Cheese

• ¾ cup of sugar

• 2 tablespoons of vanilla, divided

• 3 eggs

•  8 ounce tub of Challenge Strawberry Cream Cheese Spread

• ½ cup of seedless raspberry jam or spread

• 16 ounce container of thawed frozen whipped topping, divided

• 1 cup of assorted fresh berries

 

Directions

1. Preheat oven to 325 degrees.

2. Mix together crushed cookies and melted butter. Press into the bottom of a 10 spring form pan. Bake for 8-10 minutes until golden brown.

3. Beat together cream cheese, sugar and one tablespoon of vanilla until well blended.

4. Beat in eggs one at a time until rich and creamy

5. Pour mixture over crust and bake in oven 40-45 or until center is almost set. Do not over bake.

6. Run knife along edges and let cool.

7. Beat the strawberry cream cheese together with the remaining vanilla and raspberry jam. On low speed add ½ of the whipped topping.

8. Spread over top of cheesecake and refrigerate for at least 4 hours.

9. Remove and top with remaining whipped topping to create the third layer.

10. Remove rim of spring form pan and place on serving plate.

11. Top with fresh berries and serve!

 

Creates 12 slices