Ingredients
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1 stick butter
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1 6.75 oz bag Pepperidge Farm Bordeaux cookies
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8 oz cream cheese
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1 (10 oz) jar lemon curd
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1 lb strawberries
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1/4 (4 oz) bar white chocolate
Steps
1
In a medium saucepan, melt the butter. Grind the cookies in a food processor. Mix cookie crumbs with the melted butter.
2
Line the bottom of a 9-inch springform pan with parchment paper. Press the cookie mixture onto the bottom and slightly up the sides of the pan.
3
In a food processor, blend the cream cheese and lemon curd. Pour into the crust. Chill for 1 hour.
4
While cheesecake sets, remove the stems from the strawberries and cut the fruit into quarters.
5
Remove the cheesecake from the refrigerator and top with the berries. Remove cake from pan. Right before serving, grate the white chocolate over the strawberries.
