Cheesecake Strawberry Crunch (Print Version)

# Ingredients:

→ Crust Layers

01 - 1/4 cup unsalted butter, melted
02 - 2 cups crushed Golden Oreo cookies (around 20 cookies)

→ Creamy Cheesecake Base

03 - 1/4 cup sour cream
04 - 1 teaspoon vanilla extract
05 - 1 cup granulated sugar
06 - 2 tablespoons all-purpose flour
07 - 3 large eggs, added one after the other
08 - 24 oz softened cream cheese
09 - 1/4 cup heavy cream

→ Topping with Crunch

10 - 10 freeze-dried strawberries (or use strawberry gelatin for something sweeter)
11 - 2 tablespoons unsalted butter, melted
12 - 10 Golden Oreo cookies

→ Optional Strawberry Sauce

13 - 1/2 cup sugar
14 - 1 teaspoon cornstarch mixed with 1 tablespoon of water
15 - 1 tablespoon freshly squeezed lemon juice
16 - 1 1/2 cups of diced strawberries, fresh or frozen

# Instructions:

01 - Turn the oven on to 325°F. Grease a 9-inch springform pan with butter or non-stick spray. Wrap the bottom in foil to keep any drips from escaping during baking.
02 - Combine the crushed Oreos and melted butter in a bowl, mixing until everything is evenly coated. Push it firmly into the prepared pan to create a smooth base. Bake it for 8–10 minutes. Let the crust fully cool.
03 - Whip the cream cheese until it’s creamy and smooth. Mix in the sugar and vanilla. Blend in one egg at a time, ensuring they’re fully incorporated before adding the next. Gently stir in the sour cream, heavy cream, and flour until it’s silky smooth.
04 - Pour the mixture over the cooled crust. Place the springform pan into a larger pan with hot water halfway up its sides. Bake for 55–65 minutes. When the center slightly jiggles, turn off the oven, crack the door open, and let the cheesecake cool for an hour.
05 - Once cool, cover the cheesecake loosely and store it in the fridge for at least 4 hours (overnight chilling is even better for texture!).
06 - Put the Oreos and freeze-dried strawberries into a food processor, pulsing until they’re crumbly (not too fine). Stir in melted butter to coat the mix. Sprinkle generously on top of the chilled cheesecake.
07 - On medium heat, cook the strawberries with sugar and lemon juice in a small pan for 5–7 minutes, stirring occasionally. Add the cornstarch mix and let it simmer for a minute to thicken. Let it cool before using.
08 - Carefully take the sides off the pan. Slice the cheesecake and, if you've made the sauce, drizzle it over. Everyone’s going to love it!

# Notes:

01 - With layers of creamy filling and crunchy toppings, this is perfect for special occasions and tastes like strawberry shortcake ice cream!
02 - Wait to add the topping until right before serving so it stays crisp and fresh.
03 - A water bath keeps the cake smooth and crack-free. If pressed for time, put a pan of water on the rack below instead.
04 - Out of freeze-dried strawberries? Swap with strawberry gelatin powder for a delicious alternative.

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