Scale

For the crust:

2 cups Golden Oreos, crushed

1/4 cup melted butter

For the cheesecake filling:

24 oz cream cheese, softened

3/4 cup granulated sugar

3 large eggs

1/2 cup sour cream

1 tsp vanilla extract

For the strawberry crunch topping:

15 Golden Oreos

1/2 cup freeze-dried strawberries

3 tbsp melted butter

Optional:

Whipped cream or fresh strawberries for garnish

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease lightly.

2. Mix crushed Golden Oreos and melted butter. Press into the bottom of the pan and bake for 8–10 minutes. Let cool.

3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in sour cream and vanilla.

4. Pour cheesecake batter over cooled crust and smooth the top.

5. Bake for 55–65 minutes, or until center is just set. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

6. Remove and chill for at least 4 hours or overnight.

7. To make the crunch topping, pulse Golden Oreos and freeze-dried strawberries in a food processor until coarse. Mix with melted butter.

8. Press or sprinkle the crunch topping over chilled cheesecake before serving.

9. Add whipped cream or strawberries on top if desired.

For the brightest flavor, use real freeze-dried strawberries—not dehydrated.

The cheesecake sets best when chilled overnight.

Store covered in the fridge for up to 5 days.

Keywords: strawberry crunch cheesecake, creamy strawberry cheesecake, oreo crust cheesecake, strawberry shortcake cheesecake