Ingredients
- 2 cups graham cracker crumbs (or golden Oreos for extra crunch)
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries, crushed
- 1 cup golden Oreos, crushed
- 4 tbsp unsalted butter, melted
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Make Crust: In a bowl, mix graham cracker crumbs and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- Prepare Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Add sour cream and vanilla; mix until just combined. Gently fold in chopped strawberries.
- Bake Cheesecake: Pour filling over cooled crust. Bake for 50–60 minutes, or until center is slightly jiggly. Turn off oven, crack the door open, and let cheesecake sit for 1 hour.
- Chill: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make Crunch Topping: Combine crushed freeze-dried strawberries and Oreos. Stir in melted butter until mixture is crumbly.
- Top & Serve: Sprinkle crunch topping generously over chilled cheesecake. Slice and enjoy!
Would you like a no-bake version too?