Strawberry Crunch Cheesecake 
A creamy, dreamy cheesecake layered with strawberry goodness and topped with the iconic strawberry crunch topping that takes you back to those classic ice cream bars!
Ingredients
Crust:
2 cups crushed Golden Oreos
6 tbsp melted butter
Cheesecake Filling:
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tbsp vanilla extract
½ cup sour cream
2 tbsp all-purpose flour
½ cup strawberry pudding mix or strawberry puree
Crunch Topping:
1 ½ cups crushed Golden Oreos
½ cup freeze-dried strawberries, crushed
3 tbsp melted butter
Topping:
½ cup white chocolate, melted
Instructions
Make the Crust:
Preheat oven to 325°F (163°C).
Mix crushed Golden Oreos and melted butter until combined.
Press into a springform pan and bake for 10 minutes.
Prepare the Cheesecake Filling:
Beat cream cheese, sugar, and vanilla until smooth.
Add eggs one at a time, mixing on low speed.
Stir in sour cream and flour until combined.
Divide the batter in half and mix strawberry pudding mix (or puree) into one half.
Bake the Cheesecake:
Pour the vanilla cheesecake layer over the crust, followed by the strawberry cheesecake layer.
Bake at 325°F (163°C) for 45-50 minutes, or until set.
Let cool completely before refrigerating overnight.
Make the Crunch Topping:
Mix crushed Golden Oreos and freeze-dried strawberries with melted butter until crumbly.
Assemble:
Drizzle the cheesecake with melted white chocolate.
Sprinkle the strawberry crunch topping generously over the cheesecake.
Pro Tips:
For a stronger strawberry flavor, add strawberry extract to the batter!
Chill for at least 6 hours before slicing for perfect texture.
Want extra crunch? Add more topping right before serving!
This Strawberry Crunch Cheesecake is the perfect mix of creamy, crunchy, and nostalgic flavors—a true showstopper!