Strawberry crunch cheesecake cake
For the Crust:
1 sleeve graham crackers (9 whole crackers) (1 1/2 cups crumbs)
4 tablespoons butter (melted)
pinch sea salt
For the Filling:
16 ounces cream cheese (softened)
½ cup granulated sugar
2 tablespoons all purpose flour
½ cup sour cream
1 teaspoon vanilla extract
2 large eggs (at room temperature)
For the Topping:
10 vanilla sandwich cookies (golden Oreos)
2 tablespoons dry strawberry Jello mix
3-4 tablespoons whipped cream
about ¼ cup strawberry topping (we used ice cream topping)
Prepare the crust:
Prepare a 7” springform pan with nonstick spray. Place the graham crackers in a food processor and pulse until you get a fine crumb.
Add butter and salt and pulse until combined.
Pour the crumbs into the bottom of the pan and use a clean hand or spoon to press into the bottom of the pan to form the crust. Place in the freezer.
Prepare the filling: