Ingredients:

  • 20 Golden Oreo cookies, finely crushed
  • 0.5 cup freeze-dried strawberries, pulverized
  • 3 tbsp unsalted butter, melted
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 32 oz Philadelphia Cream Cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 1 tsp pure vanilla extract
  • 4 large eggs, room temperature
  • 0.5 cup strawberry preserves
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 325°F (163°C). Wrap the exterior of a 9-inch springform pan tightly with heavy-duty aluminum foil to waterproof it for the water bath.
  2. In a food processor, combine graham cracker crumbs, 0.25 cup sugar, and 6 tbsp melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes at 175°C just until it smells like toasted honey, then remove and let cool.
  3. In a stand mixer, beat the 32 oz of softened cream cheese and 1 cup of sugar on medium speed until completely smooth and lump-free. Scrape down the sides of the bowl frequently.
  4. Fold in the sour cream and vanilla extract. Add the eggs one at a time, mixing on the lowest speed just until combined to avoid incorporating excess air.
  5. Whisk the strawberry preserves and lemon juice in a small bowl until smooth. Pour half of the cheesecake batter into the springform pan. Drop dollops of the strawberry mixture over the batter and swirl with a knife. Pour the remaining batter on top and swirl again.
  6. Place the springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 160°C for 1 hour and 15 minutes.
  7. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the water bath inside the oven for 1 hour. Remove and refrigerate for at least 6 hours or overnight.
  8. Prepare the strawberry crunch topping by mixing crushed Golden Oreos, pulverized freeze-dried strawberries, and 3 tbsp melted butter. Press the crumble onto the top and sides of the chilled cheesecake before serving.