Chocolate-Dipped Strawberry Cheesecake

READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1-inch up the sides of a 9-inch springform pan coated with cooking spray. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until set. Cool on a wire rack.
  • Hull strawberries if necessary, puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor, add cream cheese, cottage cheese and sugar. Cover and process until smooth.
  • Add strawberry puree, cover and process until blended. Transfer to a large bowl, fold in 2 cups whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set.
  • For garnish, wash strawberries and gently pat with papertowels until completely dry. Cut tops off berries. In a microwave-safe bowl, melt chocolate at 50 percent power; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes.
  • Carefully run a knife around edge of springform pan to loose; remove sides of pan. Arrange berries, chocolate tips up, around edge of cheesecake and place one in the center. Garnish with remaining whipped topping. Refrigerate leftovers.
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