Strawberry Cream Cheese Cake Recipe

This Strawberry Cream Cheese Cake is just so rich and delightful!

Cheesecake is great, and Strawberry Cheesecake might be even better! Especially because this wonderful recipe has OREO crumbs and chocolate syrup, which I think is exactly what I need right now. I think it was last spring or summer, or so, in which I realized that I could make anything I want to make. Where there’s a will, there’s a way. And I got a little turned around with first trimester queasiness, having a newborn, a postpartum existential crisis or three, and more, but I’m feeling experimental again. It’s so fulfilling to try out a new recipe and ace it. Like this:

Strawberry Cream Cheese Cake Recipe:

What You Need:

1.5 cups OREO cookie crumbs (or, 18 OREOs that are made into crumbs in the food processor)
3 Tbsp butter, melted
2 8 oz. packages of cream cheese, softened
1 cup granulated sugar
1 Tbsp lemon juice
Zest of a quarter of a lemon
1 cup sour cream
3 eggs
1 ½ cups frozen strawberries, thawed
½ cup water
1 Tbsp cornstarch
Chocolate syrup

What You Do:

1 – Preheat oven to 325 degrees; then mix OREO crumbs and melted butter in a bowl and once thoroughly combined, press evenly into pie pan.

2 – Bake for 5-8 minutes and set aside, and then increase oven temperature to 350 degrees.

3 – With an electric mixer, beat cream cheese, sugar, lemon zest, and lemon juice.

4 – Add sour cream and mix until combined. Next, add eggs and start beating again, until thoroughly combined.

5 – Then, pour cream cheese mixture into OREO crust and bake for 45-50 minutes.

6 – In a saucepan, bring water and cornstarch to a boil over medium heat, and then add strawberries and mix continuously.

7 – Pour over cheesecake and refrigerate for a minimum of four hours. Drizzle chocolate syrup on top, if desired.

So, would you make this amazing cheesecake as well?