Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in.
Place the springform pan inside a larger roasting pan.
Pour hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
Bake for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove the cheesecake from the water bath and let it cool completely on a wire rack.
Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Make the Strawberry Crunch Topping:
In a medium bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, flour, and granulated sugar.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Spread the mixture on a baking sheet lined with parchment paper.
Bake at 350°F (175°C) for 8-10 minutes, or until lightly golden and crunchy. Let cool completely.
Make the Whipped Cream Topping:
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble and Serve:
Carefully remove the cheesecake from the springform pan.
Spread the whipped cream topping evenly over the cheesecake.
Sprinkle the strawberry crunch topping generously over the whipped cream.
Slice and serve.
Tips and Variations:
Freeze-Dried Strawberries: Freeze-dried strawberries are essential for the crunch topping, as they provide a concentrated strawberry flavor and a dry texture. You can find them at most grocery stores or online.
Oreo Variations: You can use regular Oreos or any other type of sandwich cookie for the crunch topping.
Water Bath: The water bath helps to prevent the cheesecake from cracking and ensures even baking. Don’t skip it!
Strawberry Jam: For an even more intense strawberry flavor, you can spread a layer of strawberry jam over the crust before adding the cheesecake filling.
Berry Variations: You can use other berries, such as raspberries, blueberries, or blackberries, in place of the strawberries.
Make Ahead: The cheesecake can be made 1-2 days in advance and stored in the refrigerator. Add the strawberry crunch topping just before serving to prevent it from getting soggy.
Enjoy your delicious Berrylicious Strawberry Crunch Cheesecake! Let me know if you have any other questions.
