01 -
Set your oven to 325°F (163°C). Combine graham crackers, melted butter, and brown sugar in a bowl until evenly mixed. Press the mix into a 9-inch springform pan and bake for about 10 minutes. Once done, allow it to cool completely.
02 -
Start by beating the cream cheese and sugar until smooth and lump-free. Add the eggs one by one, blending after each one. Mix in the sour cream, vanilla, strawberry puree, strawberry Jell-O powder, and finally, the flour until everything is smooth.
03 -
Pour the cheesecake filling on top of the cooled crust. Wrap the bottom of the pan with foil and place it into a larger dish filled with water (to avoid cracks). Bake it at 325°F for 60-70 minutes. The center should be set but still have a bit of wobble. Let it sit in the oven with the door open for an hour before moving it to the fridge. Chill for at least 4 hours or leave it overnight.
04 -
In a bowl, combine crushed Golden Oreos with the melted butter and strawberry Jell-O powder. Stir until everything sticks together in little crumbs.
05 -
In a small bowl, stir together powdered sugar, milk, and strawberry puree until you get a smooth, flowy consistency.
06 -
Sprinkle the crunchy topping generously across the top of the cheesecake. For a finishing touch, drizzle on the strawberry glaze.