Classic Cheesecake with Oreo Crust & Strawberries



For the topping:


  1. Preheat oven to 350ΒΊF. Line a 8- or 9-inch round cake pan with foil, grease lightly, and set aside.
  2. Stir together Oreo crumbs and melted butter, then pack into prepared cake pan, pushing some up around the edges. Set aside and prepare the filling.
  3. In a large bowl or a stand mixer fitted with the whisk attachment, cream together eggs and cream cheese until smooth. Add in 3/4 cup sugar and 1/2 tsp vanilla extract, and beat well. The mixture should be creamy, with no lumps of cream cheese.
  4. Pour filling evenly over crust and bake for 25–30 minutes, or until top is set and just beginning to darken.
  5. While cheesecake is baking, prepare the sour cream topping. In a large bowl or a stand mixer fitted with the whisk attachment, beat together sour cream, 2 Tbsp sugar, and 1/2 tsp vanilla extract until smooth.
  6. Remove cheesecake from oven, spread sour cream topping evenly over top, and return to oven for 8 minutes. Remove cheesecake from oven and let cool in pan for 30 minutes, then refrigerate for at least 4 hours or overnight.
  7. Once cheesecake is refrigerated, prepare the strawberry topping. In a small saucepan, combine 1/2 cup sliced strawberries, sugar, lemon juice, and corn starch slurry. Cook over medium-low heat, mashing with the end of a wooden spoon or a potato masher, until strawberries have dissolved and the mixture is a thick, chunky liquid.
  8. Place strawberry mixture in a fine-mesh strainer over a medium bowl, and push through with a rubber spatula until all of the liquid has been extracted. Discard solids and allow strawberry sauce to cool to room temperature.
  9. Once strawberry sauce is cooled, pour over the fresh strawberry layer, slice cheesecake, and serve!


I use a food processor for my Oreo crumbs, but if you don’t have one, you can put the cookies in a gallon-sized Ziploc bag and smash them with something heavy, like a rolling pin or a cast-iron pan. This is also a good option if you have some anger you want to get out πŸ™‚

You may need to add more or less sugar to the strawberry sauce, depending on how sweet your strawberries are. Start out with 2 Tbsp, taste, and add more only if needed. I like mine to be a little less sweet to contrast with the in-your-face sweetness of the cheesecake.