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
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 topping)
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 (slurry)

# Instructions:

01 - Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks (if using a water bath).
02 - In a medium bowl, combine the crushed Golden Oreos and melted butter. Stir until the crumbs are moistened. Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake for 8-10 minutes, then set aside to cool.
03 - In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing until combined. Beat in the eggs one at a time, making sure each is incorporated before adding the next. Mix in the sour cream, heavy cream, and flour until smooth and fully blended.
04 - Pour the cheesecake batter over the cooled crust. For a water bath, place the springform pan in a larger roasting pan and add enough hot water to come halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
05 - Remove the cheesecake from the oven, cover it, and refrigerate for at least 4 hours or overnight to fully set.
06 - In a food processor, pulse the Golden Oreos and freeze-dried strawberries (or gelatin powder) together until you have coarse crumbs. Stir in the melted butter until combined. Spread the strawberry crunch mixture evenly over the chilled cheesecake.
07 - In a small saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook until the strawberries release their juices and soften (about 5-7 minutes). Stir in the cornstarch slurry and cook for another 1-2 minutes, or until the sauce thickens. Remove from heat and allow the sauce to cool before serving with the cheesecake.
08 - Carefully remove the cheesecake from the springform pan. Slice and serve with a drizzle of strawberry sauce for an extra burst of flavor.

# Notes:

01 - You can substitute the crust with graham crackers or digestive biscuits if desired.
02 - A water bath yields a smoother texture, but a small dish of water on a lower oven rack can also work.
03 - If freeze-dried strawberries are unavailable, strawberry-flavored gelatin powder can be used for the topping.

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