This Strawberry Cheesecake Crunch is one of my favorite cheesecakes, easy to make and perfect for holiday gatherings. Can also be made into cheesecake bars or a cheesecake dip.
7 Preheat oven to 350°F.
8 In a food processor, blend 40 Oreos with 1/4 cup sugar, then slowly add 6 tbsp melted butter. Press into a parchment-lined springform pan. Bake for 10 minutes, then freeze until needed.
9 Fill an aluminum pan with 2 inches of water and place on the bottom oven rack.
10 For the crunch topping, blend 20 Oreos, freeze-dried strawberries, and 4 tbsp melted butter until crumbly. Set aside.
11 In a stand mixer, cream cream cheese and 1 cup sugar. Add sour cream, lemon extract, vanilla paste, flour, and a pinch of salt. Mix, then add eggs one at a time. Optionally fold in 1/3 of the crunch topping.
12 Pour cheesecake batter over the baked crust and bake for 45 minutes. Cool for 20 minutes, then refrigerate for 8 hours or overnight.
13 Top with whipped cream, remaining crunch topping, and fresh strawberries.
6 SERVE & ENJOY!!
