3 (3 ounce) packages cream cheese, softened
3 (3 ounce) packages mascarpone cheese, softened
3 cups heavy cream
1 (8 ounce) can frozen strawberries, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package strawberry flavored Jell-O mix
3 cups boiling water
1 (16 ounce) can sliced strawberries
Preheat oven to 300 degrees F (150 degrees C).
Beat cream cheese, mascarpone cheese and whipped cream in large mixer bowl until fluffy. Pour mixture into crust and sprinkle with strawberries and whipped topping. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Place cheesecake pan in preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Bake for 45 minutes, uncovered and baking in preheated oven for 9 minutes. Cool completely before removing from pan.
Refrigerate cheesecake while you make the filling. Fill and frost cheesecake with strawberry jelly filling. When serving, sprinkle cheesecake with whipped topping. Garnish with sliced strawberries.
To make the strawberry jelly filling: stir 1 cup boiling water in medium bowl. Spoon cream cheese mixture into one-fourth of the cheese cake. Top with remaining cream cheese.