0.8 cup berries such as strawberries mixed fresh chopped (Use more if needed)
12 oz smucker's® orchard's northwest triple berry preserves divided finest®
3 tablespoons firmly brown sugar packed
5 tablespoons butter melted
8 oz cream cheese softened
2 teaspoons gelatine unflavored
1.5 cups heavy cream divided
0.3 cup rolled oats quick
3 tablespoons sugar divided
0.5 teaspoon vanilla extract
1.7 cups vanilla wafer crumbs
3 tablespoons water boiling
Equipment
bowl
frying pan
ziploc bags
microwave
springform pan
Directions
Combine cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan. If using a 9-inch springform, increase the crust ingredients by about 1/5 (see note).Beat 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and vanilla.
Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft.
Add to whipped cream, beating until smooth.
Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves.
Spread over crumb crust. Chill 2 hours or overnight.Beat remaining 1/2 cup (or 1 cup) heavy cream until stiff peaks form. Beat in 1 or 2 tablespoon sugars.
Place in resealable plastic bag.
Cut small corner off bag.
Remove outer rim of pan.
Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh mixed berries in small bowl. Spoon evenly in center of cheesecake.
