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Crust: In food processor, finely chop together cookies and pecans. Add melted butter; pulse until crumbs begin to hold together. Press mixture over bottom and sides of a 9-inch tart pan with removable bottom. Refrigerate while preparing filling.
Filling: Sprinkle gelatin over cream in small bowl. Let stand until gelatin is softened, about 5 minutes. With electric mixer, beat cream cheese in medium-size bowl until smooth. Add cream/gelatin mixture; beat just until smooth. Transfer to small saucepan and add white baking chocolate. Cook, stirring, over medium heat until gelatin is dissolved, chocolate is melted, and mixture is smooth, about 4 minutes. Pour into tart crust. Refrigerate 1-1/2 hours or until firm, or overnight.
Hull strawberries; rinse. Halve some of the berries. Remove side of tart pan. Mound berries in center of tart. Garnish with chocolate curls and mint sprigs.
Serves: 12 (72 cents per serving) Prep: 25 minutes Cook: 4 minutes Refrigerate: 1-1/2 hours or overnight
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