# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs or Golden Oreos, crushed
02 - 0.5 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Layer
04 - 24 ounces cream cheese, softened
05 - 1 cup granulated 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
10 - 1 cup boiling water
11 - 0.5 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 - 0.25 cup powdered sugar
16 - 1 teaspoon vanilla extract
→ Shortcake Crumble
17 - 20 Golden Oreos or vanilla cookies, crushed
18 - 0.25 cup unsalted butter, melted
19 - 1 box (3 ounces) strawberry Jell-O powder (dry)
# Step-by-Step:
01 - Set oven temperature to 325°F.
02 - Combine graham cracker crumbs or crushed Golden Oreos, sugar, and melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan.
03 - Bake the crust for 10 minutes. Remove and let cool.
04 - In a large bowl, beat softened cream cheese and sugar until smooth and fluffy. Mix in sour cream and vanilla extract. Add eggs one at a time, beating gently after each until just incorporated.
05 - Pour batter over cooled crust and bake for 45 to 50 minutes until center is slightly wobbly. Cool completely and refrigerate for at least 4 hours to set.
06 - Dissolve strawberry Jell-O in boiling water, stir in cold water. Chill until mixture thickens but is not fully set, about 30 to 45 minutes.
07 - Fold whipped topping and chopped strawberries into thickened Jell-O. Spread evenly over chilled cheesecake. Refrigerate 2 to 3 hours until firm.
08 - Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread evenly over strawberry layer.
09 - Mix crushed cookies with melted butter and dry strawberry Jell-O powder until crumbs are uniformly coated.
10 - Sprinkle crumble generously over whipped cream topping. Chill until ready to serve.
11 - Run a knife around pan edge to release, slice, and serve.
