INGREDENT
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Cheesecake Filling:
- 3 (8 oz) packages 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 Crunch Topping:
- 15 Golden Oreos, crushed
- 1 tbsp strawberry gelatin powder (like Jell-O)
- 2 tbsp unsalted butter, melted
For Garnish (optional):
- Whipped cream
- Fresh strawberries
- Strawberry sauce
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sugar and vanilla, beating until well combined.
- Mix in eggs, one at a time, beating just until incorporated.
- Add sour cream and heavy cream, mix until smooth.
- Pour the batter over the crust in the springform pan.
- Bake the Cheesecake:
- Place the springform pan in a larger roasting pan and add hot water around it (water bath method).
- Bake for 55–65 minutes, or until the center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool for 1 hour in oven.
- Remove and refrigerate for at least 4 hours or overnight.
- Make the Strawberry Crunch Topping:
- Crush Golden Oreos into crumbs.
- In a bowl, mix crumbs with strawberry gelatin powder and melted butter.
- Spread the topping evenly over the cooled cheesecake.
- Garnish and Serve:
- Before serving, top with whipped cream, fresh strawberries, or a drizzle of strawberry sauce if desired.
Let me know if you want a no-bake version or cupcakes instead!