2 cups chocolate cookies
1/4 cup, plus 2 tablespoons sugar, divided
8 tablespoons unsalted butter (1/2 cup)
1 8oz/227g package cream cheese
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup whipping cream
12 oz strawberries or other fruits such as mango, kiwi, or any berries)
In a sealable plastic bag, thoroughly crush chocolate cookies with a rolling pin or use a food processor. Mix crumbs and 2 tablespoons sugar in a bowl. Melt butter and blend well with the crumb mixture. Press into the bottom and up along the sides of a buttered and floured 8-inch tart pan or springform pan--or eve a regular pie plate. Cover with plastic wrap and chill until firm.
While crust is setting, beat cream cheese in a bowl until soft. Add 1/4 cup sugar, lemon juice, and vanilla extract. Beat mixture until fluffy and smooth. In a separate chilled bowl, beat whipping cream until firm peaks form. Fold the whipped cream into the cream cheese mixture. Add the filling into the chocolate crust and spread out evenly. Arrange sliced strawberries or other fruit on top of cheesecake. Cover and chill for a couple of hours before serving.
Note: You can make this a day before. Refrigerate overnight until serving.
