Combine the crushed
Maria Cookies (1 1/2 cups)
Unsalted Butter (3 Tbsp)
in a medium bowl; stir well.
Press the cookie mixture onto the bottom of a 9-inch-round springform pan. Place in the freezer while you make the filling.
Gelatin Powder (1 packet)
Water (1/4 cup)
in a small saucepan; let stand for 1 minute.
Stir over low heat until gelatin is completely dissolved. Remove from heat; let stand for 2 minutes.
Cream Cheese (2 pckg)
La Lechera® Sweetened Condensed Milk (1 can)
in a large mixer bowl until smooth. Beat in the
Heavy Cream (3/4 cup)
White Chocolate Chips (1/2 cup)
according to package directions; stir until smooth. Immediately beat into cream mixture along with the gelatin mixture until smooth.
Pour into the crust. Spoon
Fresh Strawberries (3/4 cup)
over the cheesecake, and with a knife or spoon, gently swirl through the cheesecake mixture to create marbling. Cover and refrigerate for several hours or overnight.
Fresh Strawberries (to taste)
before serving, if desired.