Strawberry Crunch Cheesecake 
Creamy. Crunchy. Berry delicious.The nostalgic strawberry shortcake ice cream… in cheesecake form! 
Ingredients:
For the crust:
• 1 1/2 cups (150g) crushed Golden Oreos or vanilla cookies 
• 1/4 cup (60g) melted butter 
For the filling:
• 3 packs (675g) cream cheese, softened 
• 1 cup (200g) sugar 
• 1 tsp vanilla extract 
• 3 large eggs 
• 1/2 cup (120g) sour cream or Greek yogurt 
• 1/2 cup (120ml) strawberry puree
For the strawberry crunch topping:
• 10 Golden Oreos
• 1/2 cup freeze-dried strawberries or strawberry gelatin mix
• 2 tbsp melted butter 
Instructions:
1 Preheat oven to 160°C (325°F). Grease a springform pan and line the bottom with parchment paper 
.
2 Mix crust ingredients, press into the pan, and bake for 10 mins. Let cool.
3 In a large bowl, beat cream cheese until smooth. Add sugar and vanilla. Mix well.
4 Add eggs one at a time, then mix in sour cream.
5 Pour half the batter over the crust. Add spoonfuls of strawberry puree, then swirl. Repeat with the rest. 
6 Bake in a water bath for 55–65 minutes, until center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours (overnight is best!) 
Crunch Topping:
1 In a food processor, pulse Oreos and freeze-dried strawberries or gelatin mix until crumbly.
2 Add melted butter and mix until it sticks like wet sand.
3 Sprinkle generously over the chilled cheesecake. Press gently so it sticks. 
Optional Finishing Touch:
Top with whipped cream swirls and fresh strawberries. Drizzle with white chocolate or strawberry syrup for extra glam 
