Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp sugar
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Strawberry Topping:
- 1 1/2 cups fresh strawberries, chopped
- 1/2 cup strawberry preserves or jam
- 1 tbsp lemon juice
For the Crunch Topping:
- 1 cup Golden Oreos, crushed
- 1/2 cup freeze-dried strawberries, crushed
- 3 tbsp unsalted butter, melted
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Add sugar and vanilla extract, and continue beating until fluffy.
- Add eggs one at a time, mixing on low speed.
- Blend in sour cream and heavy cream until smooth.
- Pour the filling over the cooled crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan in a water bath and bake for 55–65 minutes, or until the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
- Remove and chill in the fridge for at least 4 hours or overnight.
- Make the Strawberry Topping:
- In a saucepan over medium heat, combine strawberries, preserves, and lemon juice.
- Stir and cook for about 5–7 minutes until slightly thickened. Let cool.
- Make the Crunch Topping:
- Mix crushed Golden Oreos and freeze-dried strawberries in a bowl.
- Stir in melted butter until crumbly.
- Assemble the Cheesecake:
- Spread the cooled strawberry topping over the chilled cheesecake.
- Generously sprinkle the strawberry crunch over the top for that iconic texture.
Let me know if you’d like to make this no-bake, gluten-free, or mini-sized!