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
Preheat the 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 an 8-inch baking pan lined with parchment paper (or foil if you’re out of parchment paper!). Bake in the oven for 5 minutes, take out, and let cool on the counter.
Place strawberries in the 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 the 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 a food processor.
Pulse until smooth and combined. Place on top of Oreo crust.
Pour half of the strawberry sauce on top of the 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 the 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 sit for at least 3 hours until cutting into squares.
Take out of the pan and cut into squares. Serve and enjoy!!