Easy Strawberry Crunch Cheesecake in 6 Hours 20 Minutes

Instructions:

1. Pulse 36 Golden Oreos in a food processor until they reach a fine sand consistency. Stream in 6 tbsp melted butter and salt, pulsing until it looks like wet sand. Press this firmly into your 9 inch springform pan, extending about 1 inch up the sides to create a nest for the filling. Pop this in the freezer immediately. Note: Freezing the crust prevents it from crumbling when you pour in the batter.
2. Beat softened cream cheese, powdered sugar, vanilla, and lemon juice in a large bowl. You want to do this for about 3-4 minutes until it is completely smooth and looks like thick frosting.
3. Whip heavy cream in a separate, cold bowl. Start on low speed and gradually increase to high until you see stiff, pointy peaks that don't flop over when you lift the whisk.
4. Fold the whipped cream into the cream cheese mixture using a large rubber spatula. Do this gently in a circular motion until no white streaks remain. Note: If you stir too fast, you'll deflate the air you just worked so hard to add.
5. Pour filling into the chilled crust and use your offset spatula to smooth the top. Refrigerate for at least 6 hours, though overnight is even better for the flavors to meld.
6. Prepare the crunch topping by coarsely crushing 15 Golden Oreos. You want some bigger chunks here for texture. Mix these with your pulverized freeze dried strawberries and 3 tbsp melted butter.
7. Combine the pink dust and the cookie chunks until everything is coated in bright strawberry color.
8. Press the strawberry crunch mixture onto the top of the chilled cheesecake just before you are ready to serve. Keep pressing until it feels secure so it doesn't fall off when you slice. The visual cue for the filling is a billowy texture. It should look like a cloud. If it looks runny at step 4, your cream likely wasn't whipped enough or your cream cheese was too warm. But don't worry, even a slightly soft cheesecake tastes incredible.