# Components:
→ 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 - 4 tablespoons unsalted butter, melted
19 - 1 box (3 ounces) strawberry Jell-O powder (dry)
# Directions:
01 - Set oven to 325°F to prepare for baking the crust.
02 - Combine graham cracker crumbs or crushed Golden Oreos with sugar and melted butter until evenly moistened.
03 - Press the crust mixture firmly into the base of a 9-inch springform pan and bake for 10 minutes. Remove and allow to cool.
04 - Beat softened cream cheese and sugar until smooth and fluffy. Incorporate sour cream and vanilla extract, then add eggs one at a time, mixing gently after each.
05 - Pour batter over cooled crust and bake for 45 to 50 minutes until center is slightly wobbly. Cool completely, then refrigerate at least 4 hours to set.
06 - Dissolve strawberry Jell-O in boiling water, then stir in cold water. Chill until slightly thickened but not fully set, about 30 to 45 minutes.
07 - Fold whipped topping and chopped strawberries into chilled gel, then spread evenly over the set cheesecake. Refrigerate 2 to 3 hours until firm.
08 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, then spread evenly over the strawberry layer.
09 - Mix crushed cookies with melted butter and dry strawberry Jell-O powder until crumbs are evenly coated and vibrant in color.
10 - Sprinkle shortcake crumble generously over whipped cream layer.
11 - Refrigerate until ready to serve. Run a knife around pan edge to release cake, then slice and enjoy.
