– 2 cups Graham cracker crumb – ¼ cup Brown sugar packed light or dark – 8 tablespoon Unsalted butter melted – 3 cups Fresh strawberries washed, and cut into pieces. – ½ cup White granulated sugar – ½ tablespoon Lemon juice – 1 tablespoon Water – 1 tablespoon Cornstarch – 16 oz Cream cheese room temperature – ½ cup White granulated sugar – ¼ cup Sour cream room temperature – ⅛ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – Vanilla Oreos for decoration
Preheat oven to 325F. Spray an 8x8 pan with non-stick baking spray. Cover with parchment and spray again.Process graham crackers into tiny crumbs in a food processor.
1
Fork-mix graham cracker crumbs, brown sugar, and melted butter in a small bowl. Put crumbs in pan. Press the crumbs into the pan bottom with your hands. Compact crust with measuring cup.Bake 10 minutes.
2
Quarter strawberries and cut into medium pieces. Put strawberries in a medium saucepan. Mix sugar, lemon juice, water, and cornstarch. Mix.Heat until liquid boils. Cook strawberry sauce for 8-10 minutes until thick. Take off heat.
3
Mix cream cheese on high for 1 minute. After adding sugar, beat for 1 minute on high. Scrape bowl. Stir 20 seconds.Add vanilla, sour cream, and heavy cream. Beat on medium until creamy and lump-free. Scrape bowl. Stir 10-15 seconds.
4
Add eggs one at a time on low. With the final egg nearly combined, scrape the basin. Do not overmix.Pour batter on crust. Bake for 40-45 minutes. Bake the cheesecake until the borders are firm but the center jiggles.
5
Stop the oven, prop open the door, and let the cheesecake set for 20 minutes. This slows cheesecake cooling. Cool cheesecake bars on a rack. Cover cheesecake with strawberry sauce. Drain sauce using a slotted spoon. Spread smooth.
6
Bring cheesecake to room temperature. Wrap and chill overnight or 6 hours. Remove bars and parchment paper from pan. Cut squares. Oreo pieces on top. Keep cool.
7