No-Bake Peanut Butter and Jelly Sandwich Cheesecake

Ingredients:

Cake

• 450 g of peanut butter cookies
• 6 tablespoons unsalted butter, melted
• 0.5 tsp coarse salt

Peanut Butter Cheesecake

• 1 packet (7 g) of unflavored powdered gelatin
• 450 g cream cheese, room temperature
• 1 cup icing sugar, sifted
• 0.5 cup peanut butter powder, sifted
• 0.5 cup sour cream, room temperature
• 2 tablespoons freshly squeezed lemon juice
• 2 tsp vanilla extract
• 1/4 teaspoon coarse salt

Strawberry jelly

• 1 packet (7 g) of unflavored powdered gelatin
• 1 packet (85 g) of dry strawberry jelly mix
• 1 cup strawberry jam

Preparation:

1. Evenly spray the inside of a 9-inch springform pan with cooking spray, making sure it is at least 2.5 inches deep.
2. Cake:
   
   Place half the cookies and 1/4 teaspoon of salt in a food processor and pulse until the cookies form fine crumbs. Add 3 tablespoons of melted butter and pulse until the mixture resembles wet sand. Pour the mixture into the prepared pan and press it evenly into the bottom, then place it in the freezer while you prepare the filling.
3. Peanut Butter Cheesecake:
   
   In a small microwave-safe bowl, combine the gelatin with 2 tablespoons of water and set aside to soften, about 5 minutes. In a large bowl, beat the cream cheese with a mixer on medium-high speed until smooth, about 1 minute. Scrape down the sides of the bowl.
4. Add the powdered sugar, peanut butter, sour cream, lemon juice, vanilla extract, and salt and beat on medium speed until smooth, about 1 minute.
5. Microwave the gelatin, stirring occasionally, until dissolved, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed until evenly distributed, about 30 seconds.
6. Spread the filling over the cake pan and smooth the surface. Tap the pan on the countertop a few times to release any air bubbles. Cover with plastic wrap and refrigerate while you prepare the strawberry jelly.
7. Strawberry jelly:
   
   Pour 1.5 cups of water into a medium saucepan and stir in the gelatin. Let it sit until the gelatin softens, 2-3 minutes. Add the strawberry jam and bring to a boil over medium heat. Cook, stirring occasionally, until all the gelatin and jam are dissolved, 1-2 minutes. Sprinkle with the strawberry jelly mixture and stir until completely dissolved.
8. Pour the jelly mixture into a large bowl and use a spoon to skim off any bubbles from the surface. Refrigerate, stirring every 10 minutes, until the jelly begins to thicken and reaches the consistency of runny fruit jelly, 30-45 minutes.
9. Pour the slightly thickened jelly over the cheesecake. Refrigerate until almost completely set, about 20 minutes.
10. Meanwhile, place the remaining 8 oz (220 g) cookies and 1/4 teaspoon of salt in a food processor and pulse until the cookies form fine crumbs. Add the remaining 3 tablespoons of melted butter and pulse until the mixture resembles wet sand.
11. Sprinkle the cookie mixture evenly over the jelly layer and gently press it into an even layer. Refrigerate until completely set, at least 4 hours or overnight.