1. Preheat & Prepare the Crust

• Preheat oven to 325°F (163°C).
• Mix crushed Golden Oreos, melted butter, and Jell-O powder until crumbly.
• Press into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then let cool completely.

2. Make the Cheesecake Batter

• Beat cream cheese and sugar together until smooth and creamy.
• Add eggs one at a time, mixing well after each addition.
• Stir in vanilla extract, sour cream, and strawberry extract.
• If using, fold in fresh strawberry purée for extra flavor and a natural pink hue.

3. Bake the Cheesecake

• Pour the batter over the cooled crust.
• Wrap the pan in foil and place it in a water bath.
• Bake for 50-55 minutes or until the center is set but slightly jiggly.

4. Cool & Chill

• Let the cheesecake cool at room temperature.
• Refrigerate for at least 4 hours, preferably overnight, for the best texture.

5. Make the Pink Glaze

• Whisk together powdered sugar, milk, strawberry extract, and pink food coloring until smooth.
• Drizzle the glaze over the chilled cheesecake.

6. Prepare the Crunch Topping

• Mix crushed Golden Oreos, melted butter, and strawberry Jell-O powder until crumbly.
• Sprinkle over the top of the cheesecake for added texture.

7. Add the Whipped Cream Topping

• Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Pipe decorative swirls around the edges of the cheesecake.