Strawberry Crunch Cheesecake Delight


For the Cheesecake:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1/2 cup sour cream

For the Strawberry Crunch Topping:

  • 1 cup crushed freeze-dried strawberries
  • 1/2 cup crushed golden Oreos
  • 1/2 cup melted butter

For the Strawberry Sauce:

  • 2 cups fresh strawberries, diced
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes.
  2. Beat cream cheese, 1 cup sugar, and vanilla extract in a large bowl until smooth. Add eggs one at a time, beating just until blended after each addition. Mix in sour cream.
  3. Pour the filling over the crust and bake for 45 minutes, or until set. Turn off the oven, let the cheesecake sit in the oven with the door slightly ajar for 1 hour. Remove and let cool to room temperature.
  4. For the topping, combine crushed strawberries, crushed Oreos, and melted butter. Spread evenly over the cooled cheesecake.
  5. For the sauce, combine strawberries, 1/2 cup sugar, and vanilla extract in a saucepan over medium heat. Cook until strawberries are soft and the sauce is syrupy, about 10 minutes. Let cool.
  6. Before serving, top the cheesecake with strawberry sauce.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Additional Time: 1 hour 10 minutes | Total Time: 2 hours 15 minutes

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