Directions:
- Preheat oven to 350 degrees.
- Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
- Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.
- Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
- Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
- Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
- Blend in the eggs, one at a time, beating the batter well after each one.
- Blend in heavy cream.
- At this point mix the filling only until completely blended. Be careful not to overmix the batter.
- Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there.
- Drag a butterknife through the strawberries to marblize the cheese/straberries.
- Spoon in the other half of the batter and the repeat the strawberry process on top.
- Bake for 1 hour or until there is only a slight jiggle when shook gently.
- crumb topping
- In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs.
- Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together.
- Scoop out 2 tablespoons of the mixture into a small bowl and set aside.
- Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together.
- Add more softened butter if needed for mixture to stick to the cake.