• Lightly spray your pie plate with cooking spray (or rub with a bit of butter).

Make the Berry Topping

• Pour the berries, sugar, cornstarch and lemon into a medium sized saucepan and cook over medium low until it reaches your desired consistency.  I like my topping to be quite thick.  Usually this takes 10 – 15 minutes.  Give it a stir quite frequently once the mixture starts to blip and boil to ensure that there aren’t clumps of cornstarch forming.  Remove from the heat source and leave to cool completely.

Make the Crust

• Crush the cookies in a food processor, (or by hand), until they resemble fine crumbs.  No need to remove the creamy filling first, just tip the whole lot in to be crushed together. Pour the crumbs into your pie plate.
• Melt the butter and pour it over the crumbs and combine with a fork.  Once the butter is combined with the crumbs, press the mixture into your pie plate. Make sure to come up the sides of the plate as well.  Put the crust in the fridge to chill while you get on with the filling.

Make the Filling

• In a medium sized bowl, pour in the contents of the Dream Whip and the milk and vanilla.  Whip everything with an electric mixer on medium-high for roughly 4 minutes. You can also whip by hand. It will just take you longer. The whip will be light, voluminous, and holding peaks.
• In a separate bowl, whip the cream cheese until smooth.  Adding a spoonful at a time of the Dream Whip, continue whipping until everything is incorporated.
• Now it’s just a layering job.  Pile in the cream cheese filling and top with the berry topping. Chill the cheesecake, uncovered, in the fridge for at least 2 hours before serving.