𝑷𝒊𝒏𝒌 𝑽𝒆𝒍𝒗𝒆𝒕 𝑺𝒕𝒓𝒂𝒘𝒃𝒆𝒓𝒓𝒚 𝑶𝒓𝒆𝒐 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 🍰

Ingredients:
For the crust:
– 2 cups Oreo crumbs
– 1/4 cup unsalted butter, melted
For the cheesecake:
– 24 oz (680g) cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 tablespoon strawberry extract
– Pink food coloring (as desired)
– 1/2 cup chopped strawberries
For the drip:
– 1 cup white chocolate chips
– 1/2 cup heavy cream
For decoration:
– Whipped cream
– Fresh strawberries
– Pink sprinkles
– Oreo cookies
Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: Mix Oreo crumbs and melted butter in a bowl. Press the mixture into the bottom of the pan. Bake for 10 minutes, then let it cool.
3. For the cheesecake: Beat cream cheese until smooth in a large bowl. Add sugar and mix well. Beat in sour cream, vanilla extract, strawberry extract, and pink food coloring. Add eggs one at a time, beating well after each addition. Gently fold in the chopped strawberries.
4. Pour the cheesecake batter into the cooled crust, spreading it evenly.
5. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
6. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.
7. For the drip: Heat white chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.
8. Drizzle the white chocolate ganache over the edges of the cheesecake, allowing it to drip down the sides.
9. Decorate the top with whipped cream, fresh strawberries, pink sprinkles, and Oreo cookies.
Indulge in this delightful Pink Velvet Strawberry Oreo Cheesecake, a perfect fusion of flavors for a special treat! 🍓🍰
Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices