How to Make It
Make the Crust: Grind Kosher for Passover cookies in a food processer to create crumbs. Place cookie crumbs in a bowl and pour melted butter over crumbs, mixing well with a fork. Press mixture into the bottom of a 10-inch springform pan. Freeze for 30 minutes.
Make the Cheesecake: Beat cream cheese and sugar at medium-low speed with an eclectic mixer until soft and fluffy (about 1 minute). Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed just until incorporated. Take springform pan from freezer. Pour cheesecake mixture on top of crust in springform pan.
Bake at 325 for an hour. Turn off oven. Leave cheesecake inside while oven cools (about 2 hours) to avoid cake cracks. Chill overnight or at least 8 hours.
Make Whipped Cream: Place metal whisk into the freezer for 15 minutes before using. With a hand mixer, whip whipping cream and powdered sugar on medium-high speed until medium peaks form, about 3 minutes. Stop the mixer and check the consistency of the whipped cream as you go, if needed.
Decorate with whipped cream and strawberries before serving.
Be sure to use full fat cream cheese for correct consistency.
Equipment Option: Substitute springform pan for a silicone mold, like a Bon Cook Large Round Flexipan Mold. Reduce baking temperature when using.