Frozen Strawberry Cheesecake

Directions

1. Spray an 8-inch spring-form pan with cooking spray.
2. Place the cookies in the bowl of a food processor (or blender container). Cover and process for 30 seconds or until finely chopped. Add the butter and pulse 4 or 5 more times until mixed. Press the mixture in the bottom of the pan.
3. Rinse the food processor clean. Add the cottage cheese, frozen strawberries, daiquiri mix and sugar to the bowl. Cover and process for 30 to 45 seconds or until smooth. Spoon the strawberry mixture into a medium bowl. Fold in the whipped topping until well blended.
4. Pour the filling over the crust. Cover and freeze for 4 hours or until firm. Run a butter-knife around the edge of the pan to loosen the cheesecake. Remove the outside ring. Cut the cheesecake in wedges to serve.
5. Garnish with fresh strawberries. Store any remaining cheesecake covered in the freezer.