Rose Mary Mogan


Each Valentines Day, I always try to do something creative & special for my husband, & this year we even had our daughter home for the occasion. This is one of the desserts I especially created for my husband.

One layer is baked in a spring form pan, & the other layer is a no bake layer & just chilled, then I added a Strawberry glaze on top, & used left over homemade chocolate chip cookies for the crust. It certainly did taste great. The textures of the cheesecake was creamy & smooth & one layer just a bit more intense in flavor than the other. A perfect dessert for the occasion.

☆☆☆☆☆ 0 votes
10 to12 or more depending on portion size
55 Min
40 Min



1 1/2 c
chocolate chip cookie crumbs processed from left over homemade chocolate chip cookies
1 c
chopped pecans
3 Tbsp
granulated sugar
1/2 stick
butter, melted (4 tablespoons)


1 can(s)
14 ounce sweetened condensed milk
1 pkg
cream cheese, softened (8 ounces)
1 Tbsp
wondra flour or cake flour
1 tsp
pure lemon extract
1/2 c
lemon juice, fresh squeezed is always better
1 medium
lemon, (zest only)
1 Tbsp
granulated sugar
1 small
box strawberry jello gelatine, or any red flavor you prefer
3 large
egg yolks, only room temperature


16 oz
cream cheese, softened
2 can(s)
sweetened condensed milk
1 c
lemon juice, freshly squeezed if possible


1 c
2 Tbsp
wondra or all purpose flour sifted
2 small
boxes or 1 large strawberry or cherry jello
1 1/3 c
4 Tbsp
lemon juice, fresh if possible
fresh quartered strawberries for garnish


1Process cookies and pecans in a food processor. Enough to yield 2 1/2 cups of crumb mixture. Any left overs I usually store in the fridge or freezer for a later use, this time I made Cheesecake Parfaits instead. See the recipe Pre-Valentine Day Parfaits
2Add crumbs to bowl then pour in sugar and melted butter, & stir until blended together.
3This is the heart shaped Spring form pan that I used, especially for Valentine's Day. A 9 inch pan would work better, this is an 8 inch.
4Pour crumb mixture into a 9 inch Springform cheesecake pan. Press crumbs down into pan and along the upper sides. Then place pan into a preheated 350 degree F. oven and bake for 8 minutes. Remove from oven and allow to cool.
5To prepare the FIRST LAYER, combine the wondra flour with the 1 tablespoon of sugar, and stir to blend, then add the small box of jello gelatin and stir till all is blended together, then pour into a medium size bowl.
6Now add the remaining ingredients for FIRST LAYER to the bowl, cream cheese, lemon juice and zest, and extract & egg yolks, and beat till mixture is smooth and creamy. Pour into cooled crust.
7Place in preheated 350 degree F. oven & bake 25 to 30 minutes until almost firm to touch but slightly jiggley in center. Remove from oven & allow to cool to room temperature.
8Prepare the SECOND LAYER by adding both packs of cream cheese to a medium size bowl, beat until creamy and smooth, then add in the remaining ingredients for SECOND LAYER and beat until thoroughly blended together, then pour over the baked and cooled layer, smooth out the top.
9This is the Baked and cooled FIRST LAYER.
10Garnish top of cheesecake with whole halved or quartered strawberries, I added a whole one in the center of cheesecake. You can chill and serve as is at this point, or you may want to make the glaze as I did and make a more impressive presentation. Either method is great.
11To make the GLAZE, combine the flour and sugar in a medium size sauce pan, and stir until blended together. Then add in the jello and blend well. Now add in the liquid ingredients, water, & lemon Juice, and stir till mixed together, then slowly heat over medium high heat, and cook until no granules remain, & mixture is thick and syrupy. Then slowly spoon glaze over top of cheesecake AFTER IT HAS COOLED DOWN AND COME TO ROOM TEMPERATURE. Chill at least 4-6 hours, but preferably over night.
12Release Spring form pan and cut into serving size portions. Serve and enjoy.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American