Chocolate Covered Strawberry Cheesecake

INGREDIENTS

40 Nilla wafers crushed 3 tablespoons butter, melted 3/4 cup sugar 1 tablespoon vanilla 3 eggs 32 ounces cream cheese, softened 8 ounces Cool Whip, thawed 1/4 cup sugar 1 teaspoon vanilla 1 pint strawberries, stems removed 4 ounces semisweet chocolate, melted 2 ounces white chocolate, melted

DIRECTIONS
1. 2. 3. 4. 5. 6. 7. 8. 9. Preheat oven to 350 Mix crushed cookies and butter and press into the bottom of an ungreased spring-form pan. Mix on medium the 24 ounces (3 8 ounce packages) of cream cheese, 3/4 cup sugar and 1 tablespoon vanilla until combined and smooth. Reduce speed to low and add eggs, one at a time until fully incorporated. Pour mixture over the crust and bake 45-50 minutes until center is set. If it cracks, dont worry. Remove from oven and run a knife around the edges to loosen from sides. Cool completely in pan. When the cheesecake is cooled make your mousse topping.

10. Mix your last 8 ounces (last package) softened cream cheese in a mixing bowl with the 1/4 cup sugar and 1 teaspoon vanilla with mixer until smooth. 11. Whisk in your Cool Whip until combined. Dont over mix. 12. Spread the mousse layer on top of cheesecake. Cover and refrigerate for 4 hours or overnight. 13. Melt semisweet chocolate, and dip strawberry tips into chocolate, place on wax paper and in refrigerator to harden. 14. When cheesecake is completely chilled arrange your sliced strawberries on top. 15. Drizzle the remaining melted semisweet chocolate and white chocolate on top of strawberries and cheesecake. 16. Slice and serve!