# What you need:
→ Crust
01 - 2 cups graham cracker crumbs or Golden Oreos, crushed
02 - ½ cup unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Cheesecake Layer
04 - 24 oz cream cheese, softened
05 - 1 cup granulated sugar
06 - 1 cup sour cream
07 - 3 large eggs, room temperature
08 - 1 tsp vanilla extract
→ Strawberry Layer
09 - 1 box (3 oz) strawberry Jell-O powder
10 - 1 cup boiling water
11 - ½ cup cold water
12 - 1 cup whipped topping (Cool Whip or whipped cream)
13 - 1 cup fresh strawberries, chopped
→ Whipped Cream Topping
14 - 2 cups heavy cream
15 - ¼ cup powdered sugar
16 - 1 tsp vanilla extract
→ Shortcake Crumble
17 - 20 Golden Oreos or vanilla cookies, crushed
18 - 4 tbsp unsalted butter, melted
19 - 1 box (3 oz) strawberry Jell-O powder, dry
# How to make it:
01 - Set oven to 325°F and prepare a 9-inch springform pan.
02 - Combine graham cracker crumbs or crushed Golden Oreos with sugar and melted butter until evenly moistened, then press firmly into the bottom of the pan.
03 - Bake crust for 10 minutes, then remove and cool completely.
04 - Beat softened cream cheese and sugar until smooth. Add sour cream and vanilla, mixing well. Incorporate eggs one at a time, mixing gently until just combined.
05 - Pour batter over cooled crust and bake 45–50 minutes until center jiggles slightly. Cool completely then refrigerate at least 4 hours or overnight.
06 - Dissolve strawberry Jell-O powder in boiling water, add cold water, and chill until slightly thickened but not set, about 30–45 minutes.
07 - Fold whipped topping and chopped strawberries into gelatin mixture and spread evenly over chilled cheesecake. Refrigerate 2–3 hours until firm.
08 - Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over strawberry layer.
09 - Mix crushed cookies with melted butter and dry strawberry Jell-O powder until evenly coated and vibrant.
10 - Sprinkle the crumble generously over the whipped cream layer.
11 - Refrigerate until ready to serve. Run a knife along pan edges to release, slice, and enjoy.
