Strawberry Shortcake Cheesecake

Ingredients:

Crust

• 2 cups graham cracker crumbs or vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

Cheesecake Filling

• 16 oz (450 g) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup sour cream
• 1 teaspoon vanilla extract

Strawberry Layer

• 2 cups fresh strawberries, chopped
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Shortcake Crumble Topping

• 1 cup crushed golden sandwich cookies or vanilla wafers
• 3 tablespoons melted butter

Instructions:

Make the Crust

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Mix crumbs, melted butter, and sugar until evenly combined.
3. Press firmly into the bottom of the pan.
4. Bake for 10 minutes. Set aside to cool.

Prepare the Strawberry Layer

1. In a saucepan over medium heat, combine strawberries, sugar, cornstarch, and lemon juice.
2. Cook, stirring, until thickened (about 5–7 minutes).
3. Remove from heat and cool completely.

Make the Cheesecake Filling

1. Beat cream cheese until smooth and creamy.
2. Add sugar and mix until combined.
3. Beat in eggs one at a time, mixing just until incorporated.
4. Add sour cream and vanilla; mix until smooth.

Assemble and Bake

1. Pour cheesecake filling over the cooled crust.
2. Bake for 55–60 minutes, until edges are set and center slightly jiggles.
3. Turn oven off, crack the door, and let cheesecake cool inside for 1 hour.
4. Refrigerate at least 4 hours or overnight.

Finish the Cheesecake

1. Spread cooled strawberry topping evenly over the chilled cheesecake.
2. Toss crushed cookies with melted butter and sprinkle over the top before serving.

Storage

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze slices tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.