Ingredients
Method
Prepare the Crust:
- Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate for 15 minutes to set.
Make the Cheesecake Filling:
- Beat the softened cream cheese and powdered sugar in a large bowl until smooth.
- Add vanilla extract and mix until combined.
- Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold it into the cream cheese mixture.
- Stir in the diced strawberries and spread the filling evenly over the prepared crust.
Prepare the Strawberry Crunch Topping:
- In a food processor, pulse the Golden Oreo cookies and freeze-dried strawberries until coarsely crushed.
- Mix in the melted butter until the mixture resembles wet sand.
- Sprinkle the topping evenly over the cheesecake layer, pressing it lightly to adhere.
Chill the Cheesecake:
- Cover the pan and refrigerate the cheesecake for at least 4 hours or overnight until fully set.
Serve:
- Once chilled, release the cheesecake from the springform pan. Slice and serve with additional fresh strawberries if desired.
Notes
- Use room-temperature cream cheese for a smoother filling.
- You can substitute Golden Oreos with vanilla wafers or graham crackers if needed.
- For a tangy twist, add a teaspoon of lemon juice to the filling.
- Store leftovers in the refrigerator for up to 3 days.