Ingredients:

  • 300g Golden Oreo cookies, finely crushed
  • 85g Unsalted butter, melted
  • 0.25 tsp Sea salt
  • 900g Full-fat cream cheese, room temperature
  • 200g Granulated sugar
  • 240g Full-fat sour cream
  • 15ml Pure vanilla extract
  • 4 Large eggs, room temperature
  • 454g Fresh strawberries (to be reduced to 120ml syrup)
  • 150g Golden Oreo crumbs, coarsely ground
  • 20g Freeze-dried strawberries, pulverized
  • 45g Unsalted butter, melted

Instructions:

  1. Preheat oven to 325°F (163°C). Combine 300g crushed cookies, 85g melted butter, and sea salt. Press into a 9-inch springform pan and par-bake for 10 minutes. Cool completely.
  2. Simmer fresh strawberries in a saucepan over medium heat, mashing occasionally, until reduced to 1/2 cup (120ml) of concentrated syrup. Strain and cool.
  3. In a stand mixer, beat room-temperature cream cheese and sugar until smooth. Add sour cream and vanilla, mixing just until combined.
  4. Add eggs one at a time on low speed, followed by the strawberry reduction. Do not overmix.
  5. Wrap the springform pan in heavy-duty foil. Pour batter over the crust and place the pan in a large roasting dish filled with 1 inch of hot water. Bake for 75 minutes.
  6. Turn off the oven and leave the cheesecake inside with the door propped open for 1 hour. Chill in the refrigerator for at least 6 hours.
  7. Mix 150g Oreo crumbs, pulverized freeze-dried strawberries, and 45g melted butter. Press the crunch mixture onto the chilled cheesecake before serving.