Upside Down Strawberry Shortcake Cheesecake

 

INGREDIENTS

• 2 (8 oz.) packages cream cheese, room temperature
• 1 1/2 cups brown sugar
• 2/3 cup sugar
• 1/4 cup whole milk
• 2 teaspoons vanilla extract
• 1 (16 oz.) container frozen whipped topping, thawed
• 3 pints strawberries, thinly sliced
• 30 golden/vanilla sandwich cookies
• 1 cup milk

PREPARATION

In a large bowl, beat together cream cheese, brown sugar and regular sugar for 4-5 minutes, or until smooth and creamy.
Add milk and vanilla extract and beat to combine.
Fold in frozen whipped topping until fully incorporated.
Place a large sheet of plastic wrap in a medium bowl, making sure to line the whole bowl while creating as smooth a layer as possible. Take strawberry slices and line the bowl completely with them.
Spoon 1 cup cream cheese mixture into strawberry bowl and spread into an even layer.
Optional: make a layer of strawberry slices over cream mixture.
Dip sandwich cookies into 1 cup milk, then make a layer of cookies on top of the strawberries.
Repeat until all strawberries and cream mixture are used, then top with one final layer of milk-dipped sandwich cookies.
Wrap tightly in plastic wrap and refrigerate until set. 2-4 hours.
Remove from fridge and turn out onto serving platter, then remove plastic wrap and slice, serve and enjoy!