Ingredients
Scale
- 2 cups graham cracker crumbs (or Golden Oreos, crushed)
- 1/2 cup unsalted butter, melted
- 2 tbsp sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 1 box (3 oz) strawberry Jell-O
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup whipped topping (Cool Whip or whipped cream)
- 1 cup chopped strawberries
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 20 Golden Oreos (or vanilla cookies), crushed
- 4 tbsp unsalted butter, melted
- 1 box (3 oz) strawberry Jell-O powder (dry)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, sugar, and melted butter. Press into bottom of 9-inch springform pan and bake 10 mins. Cool.
- Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time.
- Pour over crust and bake 45–50 mins until center slightly wobbly. Cool completely, refrigerate 4+ hours.
- Dissolve Jell-O in boiling water, stir in cold water. Chill until slightly thickened.
- Fold in whipped topping and chopped strawberries. Spread evenly over cheesecake. Refrigerate 2–3 hours until firm.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over strawberry layer.
- Mix crushed cookies with melted butter and strawberry Jell-O powder. Sprinkle on top for shortcake crumble.
Notes
- Ensure cream cheese is softened for easy mixing.
- Cool cheesecake completely before adding strawberry layer.
- For best results, refrigerate overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian