1. Place a 9” parchment circle in the bottom of a 9” springform pan and set aside.

2. Mix brown sugar, graham cracker crumbs, and melted butter together in a mixing bowl.

3. Press the graham cracker mixture into the bottom of the springform pan. Set aside.

4. In a large bowl, beat the Cool Whip and softened cream cheese together until smooth.

5. Melt the white chocolate chips in the microwave, stirring halfway through. Add to the cream cheese mixture and mix quickly.

6. Gently fold in the chopped strawberries.

7. Spread the cheesecake filling over the graham crust in the springform pan. Cover and freeze while preparing the cake.

8. Preheat oven to 350ºF. Grease two 9” round cake pans.

9. Mix cake mix, eggs, oil, and water in a large bowl until smooth. Divide between prepared pans.

10. Bake for 30 minutes or until a toothpick comes out clean. Let cool in pans 15 minutes, then transfer to a wire rack to cool fully.

11. Beat cream cheese, butter, vanilla, and powdered sugar to make frosting. Add pink food coloring if desired.

12. Crumble the strawberry wafer cookies in a bowl.

13. Level the tops of the cooled cakes. Crumble the tops and add them to the wafer cookie bowl for the topping.

14. Place one cake layer on a serving plate and frost the top lightly.

15. Remove the cheesecake from the pan and place it over the cake layer.

16. Top with the second cake layer and frost the entire cake.

17. Press the wafer-cookie crumble mixture all around the outside of the cake.

18. Slice and enjoy!