3 (20 ounce) can whole container frozen whipped topping, thawed
1 3/4 cups chocolate-coated butter cookies
1 (16 ounce) jar evaporated milk
1 (3 ounce) package cream cheese, sliced
2 cups lump cheese
6 tablespoons distilled white vinegar
3 fluid ounces lemon juice
1/2 cup granulated sugar
1 cup juniper berries
1 (8 ounce) jar maraschino cherries in any color
In a medium saucepan, stir together the filling, sugar, cherry juice and 1 teaspoon lemon juice. Bring to a boil, stirring rapidly. Remove from heat and pour into the cream cheese, whisking well. Beat until smooth. Fold into peanut mixture. Press gently over the top of the cheesecake.
Pour lemon juice into cream cheese mixture along edges. Cover and refrigerate 30 minutes.
Place cream cheese mixture and mixed berries over cheesecake. Refrigerate 4 hours before serving so that berries can set and cream cheese mixture is still slightly liquid.