# Components:
→ Crust
01 - 2 cups graham cracker crumbs or Golden Oreos, crushed
02 - 0.5 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 - 0.5 cup cold water
12 - 1 cup whipped topping (e.g., Cool Whip or whipped cream)
13 - 1 cup chopped fresh strawberries
→ Whipped Cream Topping
14 - 2 cups heavy cream
15 - 0.25 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)
# Method:
01 - Set oven temperature to 325°F (160°C).
02 - Combine graham cracker crumbs or crushed Golden Oreos with sugar and melted butter. Press evenly into bottom of a 9-inch springform pan.
03 - Bake crust for 10 minutes, then remove and allow to cool.
04 - Beat softened cream cheese and sugar until smooth and fluffy. Add sour cream and vanilla extract, mixing to combine. Incorporate eggs one at a time, stirring gently after each addition until just blended.
05 - Pour batter over cooled crust. Bake 45–50 minutes until center is just slightly wobbly. Remove from oven, cool completely, then refrigerate at least 4 hours to set.
06 - Dissolve strawberry Jell-O powder in 1 cup boiling water, then stir in 0.5 cup cold water. Chill until thickened but not set, about 30–45 minutes.
07 - Fold whipped topping and chopped strawberries into gel mixture. Spread evenly over chilled cheesecake. Refrigerate for 2–3 hours until firm.
08 - Beat heavy cream, powdered sugar, and vanilla extract in a cold bowl until stiff peaks form. Spread over strawberry layer.
09 - Mix crushed cookies with melted butter and dry strawberry Jell-O powder until crumbs are evenly coated and bright in color.
10 - Sprinkle the shortcake crumble generously over the whipped cream layer.
11 - Refrigerate until serving. Run a knife around the pan edge before releasing. Slice and enjoy.
