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Strawberry Shortcake Cheesecake

"This dessert really takes the cake! Two decadent favorites are combined into one! Creamy, delicious, no-bake, vanilla bean cheesecake is made with a shortbread crust. It is then layered with a blend of strawberry puree, fresh strawberries, and shortbread crumbles, and topped off with a rich sour cream and cream cheese vanilla creme. So, you may have your cakes...and eat them, too!"

Ingredients :

5 ounces crushed shortbread cookies, or as needed
24 ounces cream cheese (such as Philadelphia®)
2 cups heavy whipping cream
1 tablespoon vanilla bean paste
1 cup confectioners' sugar
12 ounces sour cream
1 (10 ounce) jar strawberry fruit spread (such as Smucker's® Simply Fruit)
1 pint fresh strawberries, sliced

Instructions :

Prep : 25M	Cook : 10M	Ready in : 4H25M

Reserve about 1/2 cup crushed cookies and press remaining into the bottom of a springform pan to create a crust.
Blend cream cheese, heavy cream, vanilla bean paste, and 1/2 the confectioners' sugar together in a bowl. Set cheesecake mixture aside. Blend sour cream and remaining confectioners' sugar in a separate bowl and set whipped sour cream aside.
Top cookie crust with alternating layers of cheesecake mixture, fruit spread, sliced strawberries, and reserved cookie crumbles. Add whipped sour cream as the final layer. Garnish with any remaining cookie crumbles.
Refrigerate until set, at least 4 hours.