1/2 cup (≈ 160 g) strawberry sauce
Whipped cream (optional, for serving)
Step-by-step instructions
1. Prep work (read through first).
Preheat your oven to 325°F (163°C). Grease the springform pan lightly or line the bottom with parchment. Place a kettle on for hot water for the water bath later.
2. Make the crust.
In a food processor combine 2 cups crushed golden Oreos and 1/4 cup melted butter; pulse until the mixture looks like wet sand. Press evenly into the bottom of the 9-inch springform pan, using the bottom of a measuring cup to compact it. Bake the crust for 8 minutes. Remove and let cool while you make the filling.Groceries
3. Prepare the cheesecake filling.
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free (about 2–3 minutes). Gradually add 1 cup sugar and beat until creamy. Mix in the sour cream, vanilla extract and strawberry puree until fully incorporated. Reduce speed to low and add eggs one at a time, mixing just until each egg disappears into the batter — avoid over-mixing. Scrape the bowl frequently with a spatula to keep texture uniform.
4. Assemble for baking.
Pour the filling over the cooled crust and smooth the top. Wrap the outside of the springform pan tightly in two layers of heavy-duty foil to prevent water from seeping in.
Place the wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan to come about 1 inch up the sides of the springform pan (this is the water bath).
5. Bake.
Bake at 325°F (163°C) for 70–80 minutes, or until the outer 1–2 inches are set and the center still has a slight jiggle (it will firm up while cooling). If using an instant-read thermometer, the center should read about 150–155°F (66–68°C). Turn off oven, crack the door and leave the cheesecake inside for 1 hour to cool gradually (this reduces cracking).
6. Chill.
After the hour in the oven, remove the cheesecake from the water bath, unwrap foil, and cool at room temperature for 30 minutes, then refrigerate (still in pan) for at least 6 hours or overnight for best texture.
7. Make the Strawberry Krunch topping.
Combine 1 1/2 cups golden Oreo crumbs, 1/4 cup crushed freeze-dried strawberries and 1/4 cup melted butter in a bowl. Mix until crumbly and slightly cohesive. Gently press this mixture over the top of the chilled cheesecake—do not pack it so tightly that it becomes hard, but press enough that it will stay on when sliced.
8. Finish and serve.
