Ingredients:
CRUST AND TOPPING:
1 11 Ounce Box Vanilla Wafers
2 Cups Freeze Dried Strawberries
¾ Cup Butter Melted
FILLING:
1 ½ Cups Sliced Strawberries
16 Ounces Cream Cheese Softened
¾ Cup Granulated Sugar
2 teaspoons Cornstarch
1 teaspoon Vanilla Extract
Directions:
CRUST AND TOPPING:
Line a 9×9 or 8×8 inch square baking dish with foil, leaving an overhang on the sides. Set aside.
To the bowl of a food processor or high powered blender add the vanilla wafers and pulse until finely ground.
Add in the freeze dried strawberries and butter and pulse until ground and incorporated.
Pour half of the vanilla wafer mixture into the prepared pan. Press the mixture down firmly and evenly over the bottom of the dish.
Pour the remaining half of the mixture into a bowl.
Place the pan with the crust and the bowl with the topping in the refrigerator while you make the filling.
FILLING:
Rinse out the bowl of your food processor and place it back on the base.
Add the strawberries to the processor and blend on high for 1 minute until smooth.
Pour the strawberry puree into a large bowl. Add in the softened cream cheese, sugar, cornstarch, and vanilla extract.
Beat on medium speed for 3-4 minutes until completely smooth and well combined.
Pour the filling over the chilled crust. Evenly sprinkle the remaining crust mixture over the top of the cheesecake.
Freeze for 2-3 hours until set.
Use the foil handles to remove the bars from the pan, and peel back the foil from the sides and bottom of the bars. Slice into 9-12 bars as desired.
Serve immediately and refrigerate leftovers for up to 3 days.
Enjoy !!
