*Store stacks in the refrigerator up to 3 days, although they will be best on days 1 and 2.
*I used 1 1/2 cups of heavy cream for the photos you see. You can use up to 2 cups, which will give you more moisture for the cookies to soften, but will also set up softer. I'm going to try that option next time.
*You could also make an additional batch of whipped cream, lightly sweetened, completely cover each stack and have the surprise of cheesecake inside. Then, garnish with chocolate shavings and the berry and mint.
*If you want to go a little more sophisticated/adult, you could add some Framboise or Chambord to the filling mixture and/or drizzle a little on top or on the plate right before serving.
*Make sure your berries are thoroughly dry before starting the dessert. Excess water will promote weeping, especially since you are cutting the berries in half. Mine did not weep on day one, two or three.
*If your berries are more tart than you'd like, I would sprinkle each stack with powdered sugar just before serving. It will give you extra sweetness and it will make for a pretty presentation.
*Refrigerated chocolate chips, even minis, can be kind of hard. This didn't bother even one person that ate this dessert, except for me. I often use and love mini chips in this filling for cakes, but here, they seem to stay much firmer. I would use chocolate shavings next time, or pulse the chips in a processor to break them up further or leave them out of the filling and sprinkle each layer with chocolate shavings. Choose the option you like best.
*Don't let broken wafers get you down. I had quite a few broken wafers in my box. Keep the halves together so you have matched pairs. (I didn't do that and spent more than a few minutes finding all the matches.) Save the whole ones for the top. The rest you can use for bottoms and middles. The filling will help glue them together.
Filling adapted from Whipped Cream Cream Cheese Frosting
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