Strawberry Crunch Cheesecake is creamy

Preheat the Oven
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the Crust
Mix the crushed golden Oreos and melted butter until combined.
Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Pour the filling over the cooled crust and smooth the top.
Bake the Cheesecake
Wrap the outside of the pan in foil and place it in a water bath (a large pan filled with 1 inch of water).
Bake for 55-60 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
Make the Strawberry Crunch Topping
In a medium bowl, mix the crushed golden Oreos, crushed freeze-dried strawberries, and melted butter until crumbly.
Once the cheesecake is chilled, sprinkle the strawberry crunch mixture evenly over the top.
Optional Strawberry Topping
Warm the strawberry preserves slightly and drizzle over the cheesecake. Garnish with fresh strawberries.
Serve
Slice, serve, and enjoy the creamy, crunchy goodness of this Strawberry Crunch Cheesecake! 🍓
Tips:
Use a food processor for perfectly crushed cookies and freeze-dried strawberries.
For a pink cheesecake layer, mix 2-3 tbsp of strawberry preserves into the cheesecake batter before baking.
Store the cheesecake in the fridge for up to 5 days or freeze for longer enjoyment.
This Strawberry Crunch Cheesecake is the ultimate creamy dessert that combines nostalgic flavors with a show-stopping presentation! 🌟🍓