Ingredients
- Golden Oreo cookies: 24 cookies
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Vanilla extract: 2 teaspoons
- Heavy cream: 1 cup
- Fresh strawberries, sliced: 1 pound
Instructions
- Step 1: Preheat oven to 350°F (175°C). Crush 18 Oreo cookies into fine crumbs using a food processor or resealable bag. Mix the crumbs with melted butter and press into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let cool completely.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Mix in vanilla extract.
- Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Step 4: Pour the cheesecake filling over the cooled Oreo crust. Smooth the top and refrigerate for at least 4 hours, or preferably overnight, to set.
- Step 5: Crush the remaining 6 Oreo cookies into coarse crumbs. Sprinkle the Oreo crumbs evenly over the top of the cheesecake. Arrange sliced strawberries over the Oreo crumbs.
- Step 6: Carefully release the cheesecake from the springform pan and serve immediately.
Notes
- For the best strawberry flavor, macerate the sliced strawberries with a tablespoon of sugar for 15 minutes before arranging them on top.
- Store leftover cheesecake tightly covered in the refrigerator for up to 3 days to maintain its creamy texture.
- This cheesecake is best enjoyed chilled straight from the fridge, showcasing the contrast between the creamy filling and crunchy topping.
- Don't overbake the crust; a slightly underbaked crust will be easier to cut through once chilled with the cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American