Ingredients
CRUST: 3 Tbsp unsalted butter melted
18 golden Oreos
STRAWBERRY SAUCE:
1.5 Cup strawberries diced
1 Tbsp sugar
1 Tbsp water
2 Tsp lemon juice
1/2 Tsp cornstarch
FILLING:
8 oz cream cheese, softened
1/3 C sour cream
1/3 C sugar
1/2 Tsp vanilla extract
1 large egg
2 Tbsp all-purpose flour
TOPPING: 8 golden Oreos
Directions
Preheat oven to 350°F.
Place 18 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 an 8-inch baking pan lined with greased foil or parchment paper. Bake in the oven for 5 minutes, take out and let cool on the counter.
Place strawberries in a saucepot with 1 Tbsp sugar and 1 Tbsp water. Bring to a boil, cover, and simmer for 5-10 minutes until soft. Stir every few minutes. Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place strawberry mixture in blender and pulse until smooth. Place in a bowl and set aside. Place cream cheese, sour cream, granulated sugar, vanilla, egg, and flour in a food processor. Pulse until smooth and combined. Pour on top of Oreo crust and smooth out evenly. Pour the strawberry sauce on top of cheesecake. Bake at 325°F for 36 minutes or until cheesecake is just slightly jiggly. Take out of the oven and let cool on a wire rack for 10 minutes.
Crush remaining Oreos and sprinkle on top, gently pushing into the bars. Let cool completely on the counter. Place in a fridge covered and let sit for at least 3 hours until cutting into squares. Original recipe from @thissillygirlskitchen