Strawberry Shortcake Cheesecake Rolls

Instructions:
Step 1: In a bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.

Step 2: Carefully roll the cooled strawberry cake sheet with parchment paper into a log. Unroll gently and spread the cream cheese mixture evenly over the surface.

Step 3: Roll the cake back up tightly (without the parchment paper), sealing the edges gently.

Step 4: Cover with plastic wrap and refrigerate for at least 1 hour to firm up.

Step 5: Once chilled, frost the roll lightly with whipped cream or frosting.

Step 6: Sprinkle the crushed cookies evenly over the top and sides. Garnish with halved fresh strawberries.

Step 7: Slice into rolls and serve chilled.

Storage Information:
Store the cheesecake rolls covered in the refrigerator for up to 3 days. For best texture, consume within 48 hours. Do not freeze, as the filling may separate.