Ingredients
**For the Cookie Crust:**
- – 6 ounces vanilla wafer cookies
- – 1 tablespoon granulated sugar
- – A pinch of salt
- – 6 tablespoons unsalted butter (melted)
**For the Strawberry Cheesecake Filling:**
- – 16 ounces cream cheese (room temperature)
- – 1/2 cup granulated sugar
- – 1/2 cup powdered sugar
- – 1/4 cup sour cream
- – 1 1/2 cups fresh strawberries (chopped)
- – 2 tablespoons strawberry preserves
- – 1 tablespoon lemon juice
- – Zest of 1/2 lemon
- – 1 teaspoon pure vanilla extract
- – 2 cups whipped topping or fresh whipped cream (thawed if using whipped topping)
Instructions
**For the Cookie Crust:**
- Line a 9-inch square baking dish with parchment paper, leaving some paper hanging over the sides. Set aside.
- In a food processor, pulse the wafer cookies until fine crumbs form. Transfer the crumbs to a bowl, add the sugar, salt, and melted butter, and mix until combined.
- Press the cookie mixture into an even layer in the bottom of the baking dish. Place in the freezer to set.
**For the Strawberry Cheesecake Filling:**
- In a blender or food processor, combine the cream cheese, granulated sugar, powdered sugar, sour cream, strawberries, strawberry preserves, lemon juice, lemon zest, and vanilla. Blend until smooth.
- Transfer the mixture to a large mixing bowl and gently fold in the whipped topping until smooth. Stir in the lemon juice.
- Pour the filling over the chilled crust. Freeze overnight.
- Slice into cheesecake squares, let them sit at room temperature for 20 minutes, and serve.