# What You Need:
→ Crust
01 - 2 cups graham cracker crumbs or Golden Oreos, crushed
02 - 1/2 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 gelatin dessert mix (Jell-O)
10 - 1 cup boiling water
11 - 1/2 cup cold water
12 - 1 cup whipped topping (Cool Whip or whipped cream)
13 - 1 cup chopped fresh strawberries
→ Whipped Cream Topping
14 - 2 cups heavy cream
15 - 1/4 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 dessert mix (Jell-O) powder
# How to Make It:
01 - Set the oven temperature to 325°F (160°C) to prepare for baking.
02 - Combine graham cracker crumbs or crushed Golden Oreos with sugar and melted butter until evenly moistened; press firmly into the bottom of a 9-inch springform pan.
03 - Bake the crust for 10 minutes, then remove and allow it to cool completely.
04 - Beat softened cream cheese and sugar until smooth and fluffy; add sour cream and vanilla extract and blend well. Incorporate eggs one at a time, mixing gently until just combined.
05 - Pour cheesecake batter over cooled crust and bake for 45–50 minutes until the center is slightly jiggly. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours to set.
06 - Dissolve strawberry gelatin mix in boiling water, stir in cold water, and chill until slightly thickened, about 30–45 minutes.
07 - Fold whipped topping and chopped fresh strawberries gently into the thickened gelatin; spread evenly over the chilled cheesecake layer and refrigerate 2–3 hours until firm.
08 - Whip heavy cream, powdered sugar, and vanilla extract in a cold bowl until stiff peaks form; spread evenly over the strawberry layer.
09 - Combine crushed cookies with melted butter and dry strawberry gelatin powder; mix thoroughly until evenly coated.
10 - Sprinkle shortcake crumble generously over the whipped cream topping and chill until ready to serve.
11 - Run a knife around the pan edge to release, slice, and enjoy the dessert.
