Instructions

For the Crust

1. Preheat the oven to 350F and grease a 9” springform pan with nonstick baking spray. 
2. Add the golden oreos to a food processor and pulse until they form a fine crumb– about 45 seconds. 
3. With the food processor on low speed, slowly drizzle in the melted butter. Pulse until the mixture resembles wet sand– about 15 seconds. 
4. Transfer the crust to the prepared pan and press it into an even layer on the bottom and 1” up the sides– the crust should be about a little thinner than ¼” thick. 
5. Bake the crust for 10 minutes and then set it on a wire rack to cool while you prepare the cheesecake layer.

For the Cheesecake

1. Add the cream cheese and granulated sugar to the bowl of a stand mixer. Beat on medium speed until light and fluffy– about 2 minutes. 
2. With the mixer on low speed, slowly add the milk. 
3. Next, add the flour and vanilla. Scrape down the sides of the bowl and mix to combine. 
4. With the mixer on low speed again, add the eggs one at a time. 
5. When all of the eggs have been incorporated, scrape down the sides of the bowl again and make sure the batter is fully combined– but try not to overmix! 
6. Carefully pour the cheesecake on top of the crust and bake it for 55-60 minutes or until the center is just set and only jiggles slightly when shaken. Note: this cheesecake does not need a water bath. 
7. Turn off the oven and open the door (but leave the cheesecake in the oven. Allow the cheesecake to cool in the oven for 1 hour. This will help prevent cracking! 
8. When the cheesecake is at room temperature, transfer it to the fridge and chill completely– at least 4 hours but overnight is preferred.

For the Strawberry Crunch

1. Add the golden oreos to a ziploc bag and carefully smash the oreos until they are small chunks. 
2. Add the strawberry gelatin to the bag and shake until the gelatin completely coats the oreo crumbs. 
3. Next, add the melted butter to the bag and shake until the butter evenly coats the oreos and forms a crumble-like texture.

Assembly

1. Carefully run a sharp, flat edged knife around the edge of the pan and then release the sides of the springform pan. 
2. Place the cheesecake onto your serving platter and then spread the cream cheese frosting over the cheesecake, making sure to go all the way to the edge. 
3. Sprinkle the strawberry crunch over the frosting, making sure to cover the cheesecake evenly. 
4. Serve immediately with a fresh strawberry on top.