Ingredients
Method
- Preheat oven to 325°F
- In a bowl, mix graham cracker crumbs, ½ cup melted butter, and ⅓ cup sugar until sandy
- Press mixture into a 9-inch springform pan, using a measuring cup to compact
- Beat 24 oz cream cheese and 3/4 cup sugar on high until smooth
- Add 2 tsp vanilla extract and eggs one at a time, mixing briefly after each
- Fold in 1 cup sour cream and 4 tbsp cornstarch
- Wrap pan tightly in foil and place in a roasting pan with 1–2 inches of hot water
- Bake 60–70 minutes until center jiggles slightly
- Turn off oven, crack door open, and let cake cool for 1 hour
- Refrigerate for 4+ hours
- Combine 1.5 cups fresh strawberries, ⅓ cup sugar, and 1 tbsp lemon juice in a saucepan
- Simmer until reduced, then thicken by stirring in 1 tbsp cornstarch slurry
- Pulse Oreos and freeze-dried strawberries in a food processor until crumbs form
- Add 2 tbsp melted butter; mix until clumpy
- Spread cooled strawberry sauce over chilled cheesecake
- Top with Oreo-crunch mixture, gently pressing to adhere
Notes
Use halal-certified butter if preferred
Room-temperature cream cheese prevents lumps
For even crust thickness, press with a flat-bottomed measuring cup
Let filling rest at room temperature before refrigerating
Gradual cooling prevents cracks; avoid opening oven until done
Freeze-dried strawberries may be found in health food stores
Oreos can be substituted with halal-certified chocolate cookies
Room-temperature cream cheese prevents lumps
For even crust thickness, press with a flat-bottomed measuring cup
Let filling rest at room temperature before refrigerating
Gradual cooling prevents cracks; avoid opening oven until done
Freeze-dried strawberries may be found in health food stores
Oreos can be substituted with halal-certified chocolate cookies