# Components:
→ Crust
01 - 2 cups graham cracker crumbs or crushed Golden Oreos
02 - 0.5 cups 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-flavored gelatin (Jell-O)
10 - 1 cup boiling water
11 - 0.5 cups cold water
12 - 1 cup whipped topping (such as Cool Whip or whipped cream)
13 - 1 cup chopped fresh strawberries
→ Whipped Cream Topping
14 - 2 cups heavy cream
15 - 0.25 cups 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) dry strawberry-flavored gelatin powder
# Method:
01 - Set the oven temperature to 325°F (160°C).
02 - Combine graham cracker crumbs or crushed Golden Oreos with sugar and melted butter until evenly moistened. Press firmly into the base of a 9-inch springform pan.
03 - Bake the crust for 10 minutes, then remove from oven and allow to cool completely.
04 - In a large bowl, beat softened cream cheese and sugar until smooth and fluffy. Add sour cream and vanilla extract, mixing thoroughly. Incorporate eggs one at a time, beating gently until just combined after each addition.
05 - Pour cheesecake batter over cooled crust. Bake for 45 to 50 minutes, until the center is slightly wobbly. Remove and cool fully, then refrigerate for a minimum of 4 hours to set.
06 - Dissolve strawberry gelatin in boiling water, mix in cold water, and chill until slightly thickened but not set (approximately 30 to 45 minutes).
07 - Gently fold whipped topping and chopped strawberries into the thickened gelatin. Spread evenly over the chilled cheesecake and refrigerate for 2 to 3 hours until firm.
08 - Whip heavy cream, powdered sugar, and vanilla extract in a cold bowl until stiff peaks form. Spread evenly over the strawberry layer.
09 - Combine crushed cookies, melted butter, and dry strawberry gelatin powder. Mix until crumbs are evenly coated and vibrant in color.
10 - Sprinkle the shortcake crumble generously over the whipped cream topping.
11 - Refrigerate until ready to serve. Carefully run a knife around the pan edges, release the springform, slice, and enjoy.
