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Strawberry Crunch Cheesecake

A delightful dessert that features a creamy filling paired with a crunchy topping, making it perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Graham Crackers, crushed
  • 1/4 cup Butter, melted
  • 1/4 cup Sugar
For the filling
  • 16 oz Cream Cheese, softened Make sure it is softened for easier mixing.
  • 3/4 cup Sugar
  • 3 large Eggs
  • 1/2 cup Sour Cream
  • 1 tsp Vanilla Extract
For the topping
  • 1 cup Golden Oreos, crushed Crushed into crumbs.
  • 1/2 cup Freeze-Dried Strawberries, crushed
  • 2 tbsp Butter, melted
  • 1 cup Strawberries, sliced For the gelatin or sauce layer.
  • 1/4 cup Strawberry Gelatin or Sauce Simmered until thickened.
  • Whipped Cream optional N/A For serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine crushed Graham Crackers, melted butter, and sugar. Press the mixture into the bottom of a springform pan to create a crust.
  3. Bake the crust for about 10 minutes to set it.
Filling
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add in sugar, eggs, vanilla, and sour cream. Mix gently until combined.
  3. Pour the cream cheese filling over the cooled crust.
Baking
  1. Bake the cheesecake in a water bath until the center is slightly wobbly, approximately 60 minutes.
  2. Let the cheesecake cool slowly before refrigerating it for at least 4 hours to set.
Topping
  1. While the cheesecake is chilling, simmer sliced strawberries with gelatin or sauce until it thickens. Let it cool before spreading it over the cheesecake.
  2. In a bowl, pulse together Golden Oreos and freeze-dried strawberries. Mix with melted butter and press onto the top and sides of the cheesecake.
Serving
  1. Chill the finished cheesecake for at least 4 hours or overnight. Before slicing, you can chill for an additional 10 minutes.
  2. Slice and serve the cheesecake cold, optionally garnished with whipped cream, fresh strawberries, or a drizzle of strawberry sauce.

Notes

Store any leftovers in the refrigerator, covered well. It will last for up to 3 days. For longer storage, you can freeze slices wrapped in plastic wrap and aluminum foil.