Chunks de gâteau au fromage croquant à la fraise

1 ½ cups crushed golden Oreos

½ cup freeze-dried strawberries (or strawberry gelatin mix for color/flavor)

3 tbsp melted butter

For the Strawberry Sauce:

1 ½ cups fresh strawberries, diced

½ cup granulated sugar

1 tbsp lemon juice

For Decoration:

Melted white chocolate (for drizzling)

Extra strawberry crunch for topping

Directions

1. Prepare the Cheesecake Base

Preheat your oven to 325°F (163°C). Grease and line a 9×13-inch baking dish.

Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the pan to form a crust.

Bake for 10 minutes and let cool.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract.

Pour the cheesecake batter over the crust, smoothing the top.

Bake for 40–45 minutes, or until set but with a slight jiggle in the center. Cool completely, then refrigerate for at least 4 hours or overnight.

2. Make the Strawberry Crunch

In a bowl, mix crushed golden Oreos, freeze-dried strawberries (or strawberry gelatin mix), and melted butter until combined.

3. Prepare the Strawberry Sauce

In a saucepan, combine diced strawberries, sugar, and lemon juice.

Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries soften and the mixture thickens. Cool before using.

4. Assemble the Cheesecake Chunks

Remove the chilled cheesecake from the pan and slice it into chunks or bars.

Drizzle each chunk with strawberry sauce.

Sprinkle generously with the strawberry crunch topping.

Finish by drizzling melted white chocolate for a stunning presentation.

5. Serve and Enjoy!