Prepare the Crust
Preheat oven to 170°C (340°F).
Mix crushed cookies with melted butter until combined.
Press the mixture firmly into the bottom of a springform pan.
Bake for 10 minutes, then let cool.
2️⃣ Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth.
Add sugar and mix well.
Add eggs one at a time, mixing gently after each addition.
Pour in heavy cream and vanilla extract. Mix until creamy and smooth (do not overmix).
3️⃣ Bake the Cheesecake
Pour the filling over the cooled crust.
Bake at 170°C (340°F) for 50–55 minutes, until the center is slightly jiggly.
Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
Then refrigerate for at least 4 hours (overnight is best).
4️⃣ Prepare the Strawberry Crunch Topping
In a bowl, mix crushed cookies, crushed freeze-dried strawberries, and melted butter until crumbly.
5️⃣ Assemble the Cheesecake
Once the cheesecake is fully chilled, spread the strawberry crunch topping evenly on top.
Press gently so it sticks to the surface.
6️⃣ Garnish & Serve
Decorate with fresh strawberries or whipped cream if desired.
Slice and serve chilled.
