Preparation

• In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
• In a separate bowl, whip the chilled heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until light and fluffy.
• Combine the diced strawberries with the 2 tablespoons of sugar and let sit about 10 minutes to macerate and release juices.
• In another bowl, mix the crushed shortbread cookies or graham crackers with melted butter until the texture resembles moist crumbs.
• Lay a crepe or thin cake layer flat and spread a layer of the cheesecake filling evenly over it. Sprinkle a layer of the cookie crumb mixture on top, then add a line of macerated strawberries.
• Roll the crepe tightly into a sushi-style roll, enclosing the filling completely. Repeat with remaining crepes.
• Wrap each roll in plastic wrap and refrigerate at least 1 hour to set.
• Remove the chilled rolls from the fridge, slice into 1-inch pieces, and dust with powdered sugar before serving.