For the Strawberry Crunch:
1 ½ cups crushed golden Oreos
½ cup freeze-dried strawberries (or strawberry gelatin mix for color/flavor)
3 tbsp melted butter
For the Strawberry Sauce:
1 ½ cups fresh strawberries, diced
½ cup granulated sugar
1 tbsp lemon juice
For Decoration:
White chocolate, melted (for drizzling)
Extra strawberry crunch for topping
Directions:
Prepare the Cheesecake Base:
Preheat the oven to 325°F (163°C). Grease and line a 9×13-inch baking dish.
Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of the pan to create the crust. Bake for 10 minutes, then let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract.
Pour the cheesecake batter over the crust and smooth the top. Bake for 40–45 minutes, or until set with a slight jiggle in the center.
Let cool completely, then refrigerate for at least 4 hours or overnight.
For the Strawberry Crunch:
1 ½ cups crushed golden Oreos
½ cup freeze-dried strawberries (or strawberry gelatin mix for color/flavor)
3 tbsp melted butter
For the Strawberry Sauce:
1 ½ cups fresh strawberries, diced
½ cup granulated sugar
1 tbsp lemon juice
For Decoration:
White chocolate, melted (for drizzling)
Extra strawberry crunch for topping
Directions:
Prepare the Cheesecake Base:
Preheat the oven to 325°F (163°C). Grease and line a 9×13-inch baking dish.
Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of the pan to create the crust. Bake for 10 minutes, then let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract.
Pour the cheesecake batter over the crust and smooth the top. Bake for 40–45 minutes, or until set with a slight jiggle in the center.
Let cool completely, then refrigerate for at least 4 hours or overnight.
