Step 1

Spray a 9-inch springform pan with cooking spray.

Step 2

In a medium bowl, mix the vanilla wafer crumbs, melted butter, and brown sugar until completely combined.

Step 3

Firmly press the crumb mixture into the bottom of the springform pan to create a crust. Set in the refrigerator to chill until you have finished with the filling.

Step 4

For the filling, use a hand or stand mixer to beat the cream cheese and sugar together in a large bowl until smooth.

Step 5

Add in the ½ container of whipped topping and strawberry jam and beat on low speed until completely combined.

Step 6

Spread the strawberry mixture into the springform pan atop the crust and refrigerate for 3 hours or overnight. It should be completely set.

Step 7

Once the cheesecake has set, remove the cake from the springform pan and set on a cake plate for decorating.

Step 8

Top the center of the cake with the strawberry pie filling. Spread evenly but don’t go all the way to the sides, or the filling will drip over the edge.

Step 9

Place the whipped topping into a piping bag with a star tip (I used a 1M Wilton tip) and pipe decorative swirls or florets onto the edge of the cheesecake.