Strawberry Crunch Cheesecake Recipe

Instructions

Step 1: Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.

Step 2: Combine 1 1/2 cups of crushed Golden Oreos with melted butter and press into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.

Step 3: In a large bowl, beat the cream cheese until smooth. Add sugar, vanilla, and sour cream, and mix until combined. Add eggs one at a time, beating just until incorporated.

Step 4: Pour half the cheesecake batter over the crust. Spoon half of the strawberry preserves and some diced strawberries over the batter. Swirl slightly with a knife.

Step 5: Add remaining cheesecake batter on top, followed by more strawberry preserves and diced strawberries. Swirl again for a marble effect.

Step 6: Bake for 50-60 minutes or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Step 7: Refrigerate for at least 4 hours or overnight.

Step 8: Before serving, mix remaining crushed Oreos with freeze-dried strawberries and sprinkle over the cheesecake. Garnish with whipped cream and whole strawberries if desired.

Storage Information

Store Strawberry Crunch Cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge before serving.