Strawberry Cheesecake Squares with Gingersnap Crust
From: California Strawberry Commission
Makes 20 servings

Crust:
2 cups gingersnap crumbs, about 36 gingersnap cookies
1/3 cup (5 and 1/3 tablespoons) butter, melted

Filling:
4 cups stemmed strawberries, about 1 1/4 pounds
Three 8-ounce packages cream cheese, softened (see note)
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed (see note)
1 (1/4 ounce) envelope unflavored gelatin
1/3 cup cold water

For optional garnish:
Additional frozen whipped topping, thawed
Whole strawberries
Sugar

To make crust: In medium bowl, combine gingersnap crumbs and butter, mixing until blended. Press onto bottom of 13x9-inch baking pan; cover and refrigerate.

To make filling: In blender or food processor container, process strawberries into a smooth sauce; set aside.

In mixer bowl, beat together cream cheese, sugar and vanilla until blended. Stir in whipped topping. In small saucepan, sprinkle gelatin over water; let stand 1 minute. Heat over low heat until gelatin is completely dissolved, stirring occasionally. Add 1 1/4 cups of the strawberry sauce, stirring to blend. Using a rubber spatula, fold strawberry-gelatin mixture into cream cheese mixture. Pour onto prepared crust. Cover and refrigerate until firm, about 4 hours or overnight.

To serve, cut into 20 squares. Garnish tops with additional whipped topping and strawberries if desired. Serve with remaining strawberry sauce; sweeten sauce with sugar if necessary.

Note: For a lower-fat version, substitute reduced-fat cream cheese and
reduced-fat whipped topping for regular cream cheese and whipped topping. Proceed as recipe directs.