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Strawberry Shortcake Cheesecake by


White cake mix
3 eggs whites
1/4 cup vegetable oil
1 cup milk
1 (6 oz.) box strawberry Jell-O mix
1/2 cup mashed strawberries

Shortcake crumbles and Cheesecake crust:
2 (11.5 oz.) packages butter cookies
1/2 cup butter
2 Tablespoons ice water
1 (6 oz.) box strawberry Jell-O mix
3 drops red food coloring

16 oz. cream cheese
1 & 1/2 cups sugar
1 Tablespoon vanilla
1/4 cup cornstarch
3 eggs
1/2 cup heavy whipping cream

Whipped Cream Cheese Frosting:
8 oz. cream cheese
1/2 cup butter
1/2 cup whipping cream
2 & 1/4 cups powdered sugar


Sprinkle cake mix into large bowl, add strawberry Jell-O mix, then whisk together. Add in 3 egg whites, oil, and milk. Mix the cake batter on low speed until cake batter is smooth and lump free. Spray two 9 inch pans with cooking spray. Pour cake batter into each cake pan, filing them each about 3/4 full. Bake the cakes at 350*F for 20 minutes. Remove cakes from oven, let sit 5 minutes, remove from pans and cool on wire racks.

Place 16 oz. cream cheese, cornstarch, whipping cream into mixing bowl and mix. Start adding in eggs, one at a time. Add vanilla and sugar. Mix until cheesecake filling is smooth. Spray a 9 inch cake pan with cooking spray. Place parchment paper in pan and spray with cooking spray. Pour 3 cups of cheesecake filling into pan. Place cheesecake on top of cookie sheet, pour 1 & 1/2 cups water onto cookie sheet, NOT IN CHEESECAKE! Bake the cheesecake for about 30 minutes at 350*F. Remove cheesecake from oven, and let cool completely. Next add 15 butter cookies to food processor along with 4 Tablespoons butter and 1 Tablespoon ice water. Pulse until it resembles cookie dough. Spray a 9 inch springform pan with cooking spray, then add cookie mixture to pan. Press cookie mixture into bottom and about 1/4 inch up sides of pans. Bake in oven at 350*F for about 15 minutes. Remove from oven, and let cool. Pour remaining of cheesecake filling into the springform, and smooth out. Bake at 350*F for 30-35 minutes.

Shortcake crumbles:
Add remaining cookies into food process, along with 1 Tablespoon ice water and 4 Tablespoons butter. Pulse until it resembles large crumbs. Remove half the cookie mixture, and set aside. Add 6 oz. strawberry Jell-O to food processor and add a few drops red food coloring. Pulse about 5 times. Line a cookie sheet with foil, then sprinkle the red and white crumbs on the sheet, bake at 350*F for 10 minutes. Remove, and let cool, then stir the crumbs.

Whipped Cream Cheese Frosting:
Add 1/2 cup butter, and cream cheese into mixing bowl. Mix until well incorporated. Add in whipping cream, and vanilla. Mix until well combined. Sprinkle in powdered sugar, and mix until the frosting is smooth and lump free.

Assemble the cake:
First layer - Cheesecake with crust
Second layer - strawberry cake
third layer - crustless cheesecake
fourth layer - strawberry cake
Frost top and sides
Sprinkle with crumbs on top of cake and sides.
Let cake sit about 20 minutes before cutting.

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