Strawberry Cheesecake Crunch (Print Version)

# Ingredients:

→ Crust Base

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

→ Cheesecake Filling

03 - 1 cup granulated sugar
04 - 24 oz cream cheese, softened to mix smoother
05 - 1 teaspoon vanilla extract, pure
06 - 3 eggs, added one-by-one
07 - 1/4 cup sour cream
08 - 2 tablespoons all-purpose flour
09 - 1/4 cup heavy cream, whipped lightly

→ Crispy Topping

10 - 10 freeze-dried strawberries or a substitute like strawberry gelatin powder
11 - 2 tablespoons melted unsalted butter
12 - 10 Golden Oreos

→ Optional Strawberry Sauce

13 - 1 teaspoon cornstarch mixed into 1 tablespoon water
14 - 1/2 cup granulated sugar
15 - 1 1/2 cups diced strawberries (fresh or frozen)
16 - 1 tablespoon freshly squeezed lemon juice

# Instructions:

01 - Heat the oven to 325°F. Wrap the bottom of a 9-inch springform pan with foil to stop leaks, and grease it inside lightly with butter or non-stick spray.
02 - Mix crushed cookies with the melted butter in a bowl until the crumbs are coated. Pack this mix into the pan firmly to create an even surface. Bake it for 8–10 minutes, then pull it out and leave it to cool off.
03 - Beat the cream cheese until it’s smooth and lump-free. Toss in sugar and vanilla, mixing until blended. Add eggs one at a time, mixing softly after each one. Lastly, stir in sour cream, flour, and whipping cream for a velvety finish.
04 - Pour the batter on top of the crust. Place the springform pan in a larger pan, then fill the larger pan halfway with hot water. Bake for 55–65 minutes until the middle is slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
05 - Take the cheesecake out. Cover it without pressing down and pop it in the fridge. Let it chill for at least 4 hours—overnight makes it even better.
06 - Throw the Oreos and freeze-dried strawberries into a food processor and pulse until crumbly. Stir in the melted butter so it sticks together. Spread this mixture generously over the cold cheesecake.
07 - In a saucepan, heat diced strawberries, sugar, and lemon juice on medium heat, stirring every now and then for 5–7 minutes. Stir in the cornstarch mix and let it cook another minute until it thickens up. Cool before using.
08 - Unwrap the springform pan carefully. Slice and serve. If you’ve made the sauce, drizzle it over the top. Watch everyone dig in and love it!

# Notes:

01 - This dessert blends creamy textures with a fun hint of strawberry ice cream bars, making it perfect for parties.
02 - For the best crunch, sprinkle the topping right before you serve it.
03 - Water baths are great for smooth cheesecakes, but if you're short on time, put a pan of water on a lower oven rack instead.
04 - Can’t get freeze-dried strawberries? Use strawberry gelatin powder for a sweet alternative.

Back