Strawberry Crunch Cheesecake

Ingredients

For the crust:

• 2 cups Golden Oreos, crushed (about 20 cookies)
• 5 tbsp unsalted butter, melted

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup sour cream
• 3 large eggs
• 1 tbsp all-purpose flour

For the strawberry topping:

• 1 ½ cups chopped strawberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch + 1 tbsp water (slurry)

For the strawberry crunch topping:

• 10 Golden Oreos, crushed
• 1 (3 oz) box strawberry gelatin mix (Jell-O)
• 2 tbsp melted butter

Instructions

1. Prepare the crust:
   Preheat oven to 325°F (163°C). In a bowl, mix crushed Golden Oreos with melted butter. Press mixture into the bottom of a springform pan. Bake for 10 minutes, then let cool.
2. Make the filling:
   In a large bowl, beat cream cheese until smooth. Add sugar, vanilla, and sour cream. Mix until well combined. Add eggs one at a time, mixing just until blended. Stir in flour.
3. Bake the cheesecake:
   Pour filling over the cooled crust. Place the pan in a water bath and bake for 55–65 minutes or until center is set. Turn oven off, crack door open, and let cheesecake sit inside for 1 hour. Then chill for at least 4 hours or overnight.
4. Make the strawberry topping:
   In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries begin to break down. Add cornstarch slurry and cook until thickened. Let cool completely.
5. Make the strawberry crunch topping:
   Mix crushed Oreos, strawberry gelatin, and melted butter until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 5–7 minutes. Let cool.
6. Assemble:
   Spread strawberry topping over chilled cheesecake. Sprinkle strawberry crunch generously on top. Slice and serve!

Let me know if you want a no-bake version too! 🍓✨