I cut the cheesecake into small thin pieces then froze them. I didn't do any adjusting for the temp (left it as what it showed from the factory settings). The time however was for 36 hours. I did have it set for 24, but some of the cheesecake bites had toppings that didn't dry all the way and that's when I let it run for 12 more hours. Plain cheesecake should be fine with 24 hours.
Fix jello mix as normal. As the jello starts thickening up (before its firm) mix in a container (8 oz. tub) of whipped cream. Place into molds of chosen size and/or spoon out your desired size (dollup). Pre-freeze then freeze dry as normal.
