Strawberry Crunch Cheesecake

🧂 Ingredients

• 30 golden oreo cookies

  crushed
• 5 tablespoons unsalted butter

  melted
• 24 ounces cream cheese
• 1 cup white granulated sugar
• ½ teaspoon salt
• 1 ½ tablespoons all purpose flour
• 4 eggs
• 1 tablespoon vanilla extract
• ½ cup sour cream
• 15 Golden Oreos

  crushed
• 2 ounces strawberry jello mix
• 3 tablespoons unsalted butter

  melted
• Cool Whip

  thawed
• Strawberries
• Extra Crunch Topping

Instructions

• 1 Preheat the oven to 325°F. Line the bottom of a 10-inch springform pan with
  parchment paper and wrap the outside with foil.
• 2 Mix crushed golden Oreo cookies with melted butter until combined. Press the
  mixture evenly into the bottom of the springform pan. Bake for 8-10 minutes. Let
  cool.
• 3 Mix crushed Oreos with strawberry jello mix and melted butter until crumbly.
  Spread mixture on a parchment-lined baking sheet and bake at 350°F for 5
  minutes. Let cool completely.
• 4 Beat cream cheese until smooth. Add sugar, salt, and flour, and mix well. Add
  eggs one at a time, mixing just until combined. Stir in vanilla extract and sour
  cream until smooth
• 5 Pour the filling over the cooled crust in the springform pan. Fill halfway, then
  place a third of the strawberry crunch topping. Fill the rest of the way and top
  with another third of the topping.
• 6 Bake for 55 minutes, or until the center is slightly jiggly but set around the
  edges. Turn off the oven and open the oven door, letting the cheesecake continue
  to bake and cool inside for another 60 minutes.
• 7 Remove from the oven, cover and refrigerate for at least 3 hours or overnight.
• 8 Spread Cool Whip evenly over the chilled cheesecake. Sprinkle with the last of
  the strawberry crunch topping and decorate with fresh strawberries.
• 9 Slice and serve chilled.

Nutrition Info