Scale

Crust & Crunch Topping:

2 cups crushed golden Oreos or vanilla wafers

1/2 cup melted butter

1/4 cup freeze-dried strawberries, crushed

Cheesecake Layers:

3 (8 oz) blocks cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

1/2 cup sour cream

3 large eggs

1/4 cup strawberry jam or preserves

Whipped Cream Filling (optional but heavenly):

1 cup heavy cream

2 tbsp powdered sugar

1/2 tsp vanilla

Topping:

Fresh strawberries

Extra crumble topping

Strawberry sauce (optional drizzle)

Preheat oven to 325°F (163°C). Line a springform pan with parchment paper and press in the crust mixture. Bake for 10 minutes and let cool.

Beat cream cheese until fluffy, then add sugar, sour cream, and vanilla. Blend in eggs one at a time.

Pour half the cheesecake batter into crust, spoon over a layer of strawberry jam, then add remaining batter.

Bake for 55–65 minutes, then cool completely and refrigerate for at least 4 hours or overnight.

Top with whipped cream, strawberry crunch crumbles, and fresh berries before serving.