Strawberry Cheesecake with an Oreo Cookie Crust

Recipe From: Megan (Jackson) Freshour, Barbara Bakes

Ingredients

Crust

  • 2 Cups Oreo Cookies w/Cream Center Removed, Finely Ground (2 Sleeves)
  • ¼ Cup Butter, Melted
  • 2 Tbsp Sugar

 Cheesecake Filling

  • 4 8-oz Packages Cream Cheese, Room Temperature
  • 1 2/3 Cups Sugar
  • 3 Tbsp All-Purpose Flour
  • ¼ Tsp Salt
  • 4 Large Eggs
  • 2 Egg Yolks
  • 1 ½ Tsp Pure Vanilla Extract
  • ¼ Cup Sour Cream

Strawberry Glaze

  • 1 Cup Frozen Strawberries, Thawed
  • 3 Tbsp Water
  • 2 Tbsp Sugar
  • 1 Tsp Cornstarch
  • Red Food Coloring, Optional
  • 1 Pint Fresh Small Strawberries, Washed & Hulled

 

Directions

Crust

  1. Mix together the crust ingredients and press into 9” springform pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice.  Set crust aside.

Cheesecake Filling

  1. Position oven rack in the middle of the oven and preheat to 325°F. Put a tea kettle or large pot of water on the stove to boil for the water bath.
  2. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed.
  3. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream.  Pour the batter into the springform pan on top of crust.
  4. Place the springform pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the springform pan.
  5. Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes.
  6. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.

Strawberry Glaze

  1. Puree frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries trough a fine mesh strainer into a small saucepan.  Add water.
  2. In a small bowl mix together sugar and cornstarch. Stir into the puree.  Bring to a boil stirring constantly.  Continue cooking and stirring until thickened and clear.  Add food coloring if desired.  Cool to room temperature.
  3. Arrange strawberries in a single layer around the cooled cheesecake. Drizzle cooled glaze evenly over strawberries on cheesecake.  Store, covered, in refrigerator.