1. Prepare the Strawberry Cake Layers:

• Preheat oven as directed on the cake mix box.

• In a mixing bowl, combine the cake mix and strawberry gelatin.

• Add the required eggs, oil, and water as per the box instructions.

• Fold in mashed strawberries if using.

• Divide the batter evenly between two greased 9-inch round cake pans.

• Bake according to package directions.

• Allow cakes to cool completely.Recipe Cart+3I Heart Recipes+3Kitchen Fun With My 3 Sons+3

2. Prepare the Cheesecake Layer:

• Preheat oven to 325°F (163°C).

• In a large bowl, beat cream cheese until smooth.

• Add sugar, vanilla extract, and cornstarch; mix until combined.

• Add eggs one at a time, mixing well after each addition.

• Stir in heavy whipping cream until smooth.

• Pour the batter into a greased 9-inch springform pan.

• Bake for 60–70 minutes or until the center is set.

• Allow to cool completely, then refrigerate for at least 4 hours or overnight.Recipe CartI Heart Recipes+1Driscoll’s+1

3. Prepare the Whipped Cream Cheese Frosting:

• In a bowl, beat cream cheese and butter until fluffy.

• Add heavy whipping cream and beat until combined.

• Gradually add powdered sugar, beating until smooth and spreadable.

4. Prepare the Strawberry Cookie Crumble Topping:

• Crush butter cookies into fine crumbs.

• Divide crumbs into two bowls.

• In one bowl, mix crumbs with strawberry gelatin and red food coloring.

• Combine both bowls and mix thoroughly.

• Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10 minutes.

• Allow to cool completely.I Heart Recipes+6Driscoll’s+6Spaceships and Laser Beams+6tasty.ma2roc.tech+1Spaceships and Laser Beams+1Spaceships and Laser Beams+1Driscoll’s+1

5. Assemble the Cake:

• Place one strawberry cake layer on a serving plate.

• Spread a layer of frosting over the cake.

• Place the cheesecake layer on top.

• Spread another layer of frosting over the cheesecake.

• Top with the second strawberry cake layer.

• Frost the top and sides of the entire cake.

• Press the cookie crumble onto the sides and top of the cake.

• Refrigerate for at least 1 hour before serving.