# Ingredient List:
→ Crust
01 - 2 cups graham cracker crumbs or Golden Oreos, crushed
02 - ½ cup unsalted butter, melted
03 - 2 tablespoons sugar
→ Cheesecake Layer
04 - 24 ounces cream cheese, softened
05 - 1 cup sugar
06 - 1 cup sour cream
07 - 3 large eggs, room temperature
08 - 1 teaspoon vanilla extract
→ Strawberry Layer
09 - 1 box (3 ounces) strawberry Jell-O powder
10 - 1 cup boiling water
11 - ½ cup cold water
12 - 1 cup whipped topping (Cool Whip or whipped cream)
13 - 1 cup chopped fresh strawberries
→ Whipped Cream Topping
14 - 2 cups heavy cream
15 - ¼ cup powdered sugar
16 - 1 teaspoon vanilla extract
→ Shortcake Crumble
17 - 20 Golden Oreos or vanilla cookies, crushed
18 - 4 tablespoons unsalted butter, melted
19 - 1 box (3 ounces) strawberry Jell-O powder (dry)
# Steps:
01 - Set oven temperature to 325°F (160°C).
02 - Combine graham cracker crumbs or crushed Golden Oreos, sugar, and melted butter in a bowl until evenly moistened. Press mixture firmly into the base of a 9-inch springform pan.
03 - Bake crust for 10 minutes then remove and allow to cool.
04 - In a large bowl, beat softened cream cheese and sugar until smooth and fluffy. Incorporate sour cream and vanilla extract thoroughly. Add eggs one at a time, mixing gently after each addition until just blended.
05 - Pour cheesecake batter over cooled crust. Bake for 45 to 50 minutes until center is slightly wobbly. Remove from oven and cool completely before refrigerating at least 4 hours to set.
06 - Dissolve strawberry Jell-O powder in 1 cup boiling water. Stir in ½ cup cold water. Chill until slightly thickened, approximately 30 to 45 minutes.
07 - Fold whipped topping and chopped fresh strawberries into thickened Jell-O mixture. Spread evenly over chilled cheesecake layer. Refrigerate 2 to 3 hours until firm.
08 - Beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Spread evenly over the strawberry layer.
09 - Mix crushed cookies with melted butter and dry strawberry Jell-O powder until crumbs are evenly coated and uniformly colored.
10 - Sprinkle shortcake crumble generously over whipped cream topping.
11 - Refrigerate until ready to serve. Run a knife around pan edges, release sides, slice, and enjoy.
