Strawberry Crunch Cheesecake (Print Version)

# Ingredients:

→ For the Crust

01 - 2 cups crushed Golden Oreos (about 20 cookies)
02 - 1/4 cup unsalted butter, melted

→ For the Cheesecake Filling

03 - 24 oz cream cheese, softened to room temperature
04 - 1 cup granulated sugar
05 - 1 teaspoon vanilla extract
06 - 3 large eggs
07 - 1/4 cup sour cream
08 - 1/4 cup heavy cream
09 - 2 tablespoons all-purpose flour

→ For the Strawberry Crunch Topping

10 - 10 Golden Oreos
11 - 10 Freeze-dried strawberries (or strawberry-flavored gelatin powder for a sweeter option)
12 - 2 tablespoons unsalted butter, melted

→ For the Strawberry Sauce (Optional)

13 - 1 1/2 cups fresh or frozen strawberries, chopped
14 - 1/2 cup sugar
15 - 1 tablespoon lemon juice
16 - 1 teaspoon cornstarch mixed with 1 tablespoon water

# Instructions:

01 - Heat your oven to 325°F. Take a moment to grease your 9-inch springform pan and wrap the bottom with aluminum foil to catch any butter that might sneak out during baking.
02 - Mix your crushed Golden Oreos with melted butter in a bowl until all those crumbs look nice and moist. Press this mixture into the bottom of your pan, creating an even layer. Pop it in the oven for about 8-10 minutes until it's just set, then pull it out to cool.
03 - In a large bowl, beat your cream cheese until it's super smooth - nobody wants lumps! Add the sugar and vanilla, and mix until they're best friends. Add each egg one at a time, mixing well after each addition. Fold in the sour cream, heavy cream, and flour until your batter looks silky smooth.
04 - Pour your cheesecake mixture over the cooled crust. For extra insurance against cracks, place your springform pan in a larger roasting pan and add enough hot water to come halfway up the sides. Bake for 55-65 minutes, until the center jiggles just slightly when nudged. Turn off the oven, crack the door open, and let your cheesecake cool gradually for an hour.
05 - Take your cheesecake out of the oven, cover it loosely, and let it chill in the refrigerator for at least 4 hours (overnight is even better). This waiting game is tough but absolutely worth it!
06 - Pulse the Golden Oreos and freeze-dried strawberries together in a food processor until you have rough crumbs - not too fine, you want that crunch! Mix in the melted butter until everything is coated. Sprinkle this gorgeous pink mixture all over your chilled cheesecake.
07 - In a small saucepan, simmer your strawberries with sugar and lemon juice for about 5-7 minutes until they soften and release their juices. Stir in the cornstarch slurry and cook for another minute or two until the sauce thickens nicely. Let it cool before serving.
08 - Carefully remove the sides of your springform pan. Cut into slices and serve with a drizzle of that homemade strawberry sauce for an extra burst of fresh flavor. Watch everyone's eyes light up as they take their first bite!

# Notes:

01 - This cheesecake combines the nostalgic flavor of strawberry shortcake ice cream bars with classic creamy cheesecake for a show-stopping dessert.
02 - For the most beautiful presentation, add the strawberry crunch topping just before serving so it stays perfectly crunchy.
03 - The water bath method helps prevent cracks in your cheesecake, but if you're in a hurry, you can skip it and place a dish of water on a lower rack instead.
04 - If you don't have freeze-dried strawberries, strawberry gelatin powder works beautifully for the pink crunch topping.

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