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Strawberry Crunch Cheesecake Bars

Strawberry Crunch Cheesecake Bars are a heavenly combination of creamy cheesecake, fresh strawberry flavor, and a nostalgic crunchy topping reminiscent of those beloved strawberry shortcake ice cream bars.
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Ingredients
  

  • For the Crust
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 tablespoons granulated sugar
  • For the Cheesecake Layer
  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Strawberry Crunch Topping
  • 20 Golden Oreo cookies
  • 3 tablespoons strawberry gelatin mix dry
  • 3 tablespoons unsalted butter melted

Instructions
 

  • Prepare the Crust
  • Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
  • Press the mixture evenly into the bottom of the prepared baking dish. Bake for 8-10 minutes, then let it cool slightly.
  • Make the Cheesecake Filling
  • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Pour the cheesecake mixture over the cooled crust, spreading it evenly with an offset spatula.
  • Bake the Cheesecake Layer
  • Bake the cheesecake layer for 25-30 minutes or until the center is set and slightly jiggly. Remove from the oven and allow it to cool to room temperature.
  • Prepare the Strawberry Crunch Topping
  • In a food processor, pulse the Golden Oreos until they form coarse crumbs. Add the strawberry gelatin mix and melted butter, then pulse until combined and crumbly.
  • Assemble the Bars
  • Once the cheesecake layer is completely cooled, sprinkle the strawberry crunch topping evenly over the surface, pressing gently to adhere.
  • Chill and Serve
  • Refrigerate the bars for at least 3 hours or until fully set. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares.