INGREDIENTS :
3 Tbls unsalted butter, melted
24 golden oreos, divided
1¼ Cup strawberries, medium dice
1 Tbls sugar
1 Tbls water
2 tsp lemon juice, fresh squeezed
½ tsp cornstarch
8 oz cream cheese, softened
⅓ Cup sour cream
⅓ Cup sugar
½ tsp vanilla extract
1 large egg
INSTRUCTIONS :
-Preheat oven to 350 degrees. Place half the golden oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
-Press crumbs into a 8 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.
-Place strawberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
-Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place strawberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
-Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
-Pulse until smooth and combined. Place on top of oreo crust.
-Pour half of the strawberry sauce on top of cheesecake. Use remaining sauce however you wish, I like adding it to lemonade, yum! Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
-Take out of oven and let cool on a wire rack. Crush remaining oreos and sprinkle on top, gently pushing into the bars.
-Place in a fridge covered and let set for at least 3 hours until cutting into squares.
-Take out of pan and cut into squares. Serve and enjoy!!
3 Tbls unsalted butter, melted
24 golden oreos, divided
1¼ Cup strawberries, medium dice
1 Tbls sugar
1 Tbls water
2 tsp lemon juice, fresh squeezed
½ tsp cornstarch
8 oz cream cheese, softened
⅓ Cup sour cream
⅓ Cup sugar
½ tsp vanilla extract
1 large egg
INSTRUCTIONS :
-Preheat oven to 350 degrees. Place half the golden oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
-Press crumbs into a 8 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.
-Place strawberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
-Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place strawberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
-Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
-Pulse until smooth and combined. Place on top of oreo crust.
-Pour half of the strawberry sauce on top of cheesecake. Use remaining sauce however you wish, I like adding it to lemonade, yum! Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
-Take out of oven and let cool on a wire rack. Crush remaining oreos and sprinkle on top, gently pushing into the bars.
-Place in a fridge covered and let set for at least 3 hours until cutting into squares.
-Take out of pan and cut into squares. Serve and enjoy!!
