Strawberry Oreo Cheesecake - cooking recipe

Ingredients

Crust
1 1/2 cups Oreo cookie crumbs
1/4 cup butter (melted) or 1/4 cup margarine (melted)
2 tablespoons sugar
Filling
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 (15 ml) package unflavored gelatin
1 cup boiling water
1 (8 ounce) package cream cheese (softened)
2/3 cup powdered sugar
1 (500 ml) container Nutriwhip
2 cups strawberries (sliced)

Preparation

Crust: Combine Oreo crumbs, sugar, and butter and press firmly into a lightly greased 9X13 cake pan.
Bake at 350F for 10 minutes, then let cool before adding filling.
Filling: Combine strawberry Jell-o and gelatin in a small bowl, and add boiling water - stirring until completely dissolved.
Set Jell-o mixture in fridge, or fridge freezer for 10-15 minutes, or until just begining to thicken - it should still be liquid at this point (if a skin forms on top, just skim and discard).
While your Jell-o thickens, in a separate bowl blend cream cheese and powdered sugar until smooth.
Beat NutriWhip until whipped (peaks form) and fold into cream cheese mixture.
Blend semi-thickened Jell-o into cream cheese mixture until well blended.
Stir in sliced strawberries.
Pour filling onto crust, and chill for four hours, or overnight.
Top with extra Oreo crumbs if desired.