Ingredients:
For the Crust:
- 2 cups golden Oreos, crushed (about 24 cookies)
- 1/4 cup unsalted butter, melted
For the 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 (fresh or frozen strawberries blended)
- 4 large eggs
For the Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries
- 1 cup golden Oreos
- 2 tbsp unsalted butter, melted
Instructions:
1️⃣ Make the Crust:
- Preheat oven to 325°F (163°C).
- Combine crushed golden Oreos and melted butter in a bowl. Mix until the texture resembles wet sand.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
2️⃣ Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
- Mix in sour cream, vanilla extract, and strawberry puree until well blended.
- Add eggs one at a time, mixing just until incorporated after each (do not overmix).
- Pour the filling over the cooled crust and smooth the top.
3️⃣ Bake the Cheesecake:
- Place the pan in a larger roasting pan and fill with hot water halfway up the sides (water bath method).
- Bake for 60–70 minutes or until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight.
4️⃣ Make the Strawberry Crunch Topping:
- In a food processor, pulse freeze-dried strawberries and golden Oreos until crumbly.
- Mix with melted butter until combined.
- Sprinkle generously over the chilled cheesecake before serving.
5️⃣ Optional Garnish:
- Top with fresh whipped cream and sliced strawberries for extra flair.
