Why you’ll fall in love with this recipe
Because it balances pure, velvety cheesecake bliss with playful crunch — every forkful has smooth strawberry cream and a surprising crunchy top that makes dessert feel like a celebration. You’ll want a second slice. Trust me.
Equipment you’ll need
9-inch (23 cm) springform pan
Food processor or a strong zip-top bag + rolling pin (for crushing Oreos)Groceries
Electric mixer (stand or hand) or a sturdy whisk and some elbow grease
Large roasting pan (for a water bath)
Mixing bowls (large and medium)
Rubber spatula and spoon
Measuring cups and spoons
Instant-read thermometer (optional, helpful)
Plastic wrap and refrigerator space
Ingredients (yields 10 generous slices)
Crust
2 cups golden Oreo crumbs (≈ 24 cookies, crushed)
1/4 cup (56 g) unsalted butter, melted
Cheesecake Filling
4 (8-oz) packages cream cheese (total 32 oz / ≈ 907 g), softened
1 cup (200 g) granulated sugar
1/2 cup (120 g) sour cream, at room temperature
2 teaspoons vanilla extract
1/4 cup (≈ 60 g) strawberry puree (fresh or thawed frozen strawberries, blended)
4 large eggs, room temperature
Strawberry Krunch Topping
1 1/2 cups golden Oreo crumbs (about 18 cookies, crushed)
1/4 cup freeze-dried strawberries, crushed to a powder
1/4 cup (56 g) unsalted butter, melted
Topping to finish
