1. Prepare the Crust:
- Mix Ingredients: In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press into Pan: Firmly press the mixture into the bottom of a 9-inch springform pan. Set aside.
2. Make the Cheesecake Filling:
- Beat Cream Cheese and Sugar: In a large bowl, beat the cream cheese with sugar until smooth and creamy. Mix in the sour cream and vanilla extract. If using, add the strawberry extract.
- Add Eggs: Add eggs one at a time, beating just until blended after each addition. Avoid overmixing.
- Pour over Crust: Pour the filling over the prepared crust.
3. Bake the Cheesecake:
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Bake: Place the cheesecake in the oven and bake for about 50-60 minutes, or until the center is set but still slightly jiggly.
- Cool: Turn off the oven, slightly open the door, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking. Remove and let it cool completely at room temperature.
4. Prepare the Strawberry Sauce:
- Cook Strawberries: In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries are soft and the sauce has thickened. Let it cool, then blend until smooth if a smoother consistency is desired.
5. Make the Strawberry Crunch Topping:
- Combine Ingredients: Mix the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until well combined.
- Chill: Spread the mixture on a parchment-lined baking sheet and chill in the refrigerator to harden.
6. Assemble the Cheesecake:
- Spread Strawberry Sauce: Once the cheesecake has cooled, spread the strawberry sauce evenly over the top.
- Add Crunch Topping: Sprinkle the strawberry crunch topping over the sauce.
7. Chill and Serve:
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.
- Serve: Release the cheesecake from the springform pan, slice, and serve.
Tips for Success:
- Water Bath: For an even creamier texture without cracks, bake the cheesecake in a water bath by wrapping the bottom of the springform pan in foil and placing it in a larger pan filled with hot water.
- Cooling: Ensure the cheesecake cools gradually to avoid cracks.
- Storage: Cheesecake can be stored in the refrigerator for up to 5 days.
Strawberry Crunch Cheesecake is a stunning dessert that’s sure to impress with its creamy texture, vibrant flavor, and crunchy topping. Enjoy this beautiful and tasty creation at your next gathering or as a special treat.