# What you need:
→ Crust
01 - 2 cups graham cracker crumbs or Golden Oreos, crushed
02 - ½ cup 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
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 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 gelatin powder
# How to Make It:
01 - Preheat the oven to 325°F.
02 - Combine graham cracker crumbs or crushed Oreos, sugar, and melted butter in a bowl until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan.
03 - Bake the crust for 10 minutes, then remove and set aside to cool.
04 - Beat softened cream cheese and sugar until smooth and fluffy. Add sour cream and vanilla extract, mixing well. Incorporate eggs one at a time, beating gently after each until just combined.
05 - Pour cheesecake batter over cooled crust and bake for 45–50 minutes until the center is slightly wobbly. Remove and cool completely, then refrigerate for at least 4 hours to set.
06 - Dissolve strawberry gelatin in 1 cup boiling water, stir in ½ cup cold water, and chill until slightly thickened but not fully set (30–45 minutes).
07 - Fold whipped topping and chopped strawberries gently into the gelatin mixture. Spread evenly over the chilled cheesecake and refrigerate for 2–3 hours until firm.
08 - Whip heavy cream, powdered sugar, and vanilla extract in a cold bowl until stiff peaks form. Spread over the strawberry layer.
09 - Mix crushed cookies with melted butter and dry strawberry gelatin powder until evenly coated and vibrant in color.
10 - Sprinkle the shortcake crumble generously over the whipped cream. Chill until ready to serve.
11 - Run a knife around the pan edge to release. Slice and serve.
