Grind the cookies into crumbs in a blender. Then combine with butter. Mix well. Take cake baking pan, transfer the crumbs into it and press with a cup/bottle. Refrigerate for 1 hour.
Combine the following ingredients in a bowl: powdered sugar (¾ tbsp.), cream cheese, vanilla. Beat the ingredients in a mixer over low speed or whisk. Then gradually add cream, beat for a minute. Finally transfer this cheese mixture over the crumbs, evenly spreading. Refrigerate for a few hours.
Filling. Rinse the straberries, then grind in a blender. Add the rest of powdered sugar and ¼ tbsp. of water (per serving). Mix well and refrigerate. Finally pour this topping over the cheesecake.
How to whip cream? Refrigerate cream for 20 minutes before whipping. Do the same with a whisk and bowl. Then whip the chilled cream on high speed until medium peaks, not more than 1 minute.
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