# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs or Golden Oreos, crushed
02 - ½ cup unsalted butter, melted
03 - 2 tbsp sugar
→ Cheesecake Layer
04 - 24 oz cream cheese, softened
05 - 1 cup 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
10 - 1 cup boiling water
11 - ½ 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 - 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 - Preheat oven to 325°F.
02 - Mix graham cracker crumbs or crushed Golden Oreos, 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 set aside to cool.
04 - Beat softened cream cheese and sugar until smooth and fluffy. Add sour cream and vanilla extract, mixing until combined. Add eggs one at a time, beating gently after each addition until just incorporated.
05 - Pour batter over cooled crust. Bake for 45 to 50 minutes until center is slightly wobbly. Remove from oven and cool completely.
06 - Refrigerate for at least 4 hours or overnight to set.
07 - Dissolve strawberry Jell-O in 1 cup boiling water. Stir in ½ cup cold water. Chill until slightly thickened but not fully set, about 30 to 45 minutes.
08 - Gently fold in whipped topping and chopped fresh strawberries. Spread evenly over chilled cheesecake. Refrigerate 2 to 3 hours until firm.
09 - Whip heavy cream, powdered sugar, and vanilla extract in a cold bowl until stiff peaks form. Spread evenly over the strawberry layer.
10 - Combine crushed cookies, melted butter, and dry strawberry Jell-O powder. Mix until crumbs are evenly coated and colored.
11 - Sprinkle shortcake crumble generously over whipped cream layer.
12 - Chill until ready to serve. Run a knife around the edge to release from pan, then slice and serve.
