Ingredients
Crust:
– 2 cups golden Oreos, crushed (about 24 cookies)
– 1/4 cup unsalted butter, melted
Cheesecake Filling:
– 4 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1/2 cup sour cream
– 2 tsp vanilla extract
– 1/4 cup strawberry puree
– 4 large eggs
Strawberry Crunch Topping:
– 1 1/2 cups golden Oreos, crushed
– 1/4 cup freeze-dried strawberries, crushed
– 1/4 cup unsalted butter, melted
Topping:
– 1/2 cup strawberry sauce
– Whipped cream (optional)
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (163°C).
Mix crushed Oreos and melted butter in a bowl.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 8 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
Beat cream cheese and sugar until smooth.
Add sour cream, vanilla extract, and strawberry puree. Mix well.
Beat in eggs one at a time, ensuring the batter is smooth.
Pour the filling over the cooled crust.
3. Bake the Cheesecake:
Wrap the outside of the springform pan with foil and place it in a larger roasting pan.
Fill the roasting pan with 1 inch of hot water (water bath).
Bake for 70–80 minutes, or until the center is slightly jiggly.
Turn off the oven, leave the cheesecake inside with the door cracked open for 1 hour.
Refrigerate for at least 6 hours or overnight.
4. Make the Strawberry Crunch Topping:
Mix crushed golden Oreos, crushed freeze-dried strawberries, and melted butter in a bowl until crumbly.
Press the mixture gently over the top of the chilled cheesecake.
5. Add Toppings:
Drizzle with strawberry sauce and garnish with whipped cream, if desired.
Enjoy!
Strawberry Krunch Cheesecake
