Strawberry Crunch Cheesecake Chunks

Instructions

Bake the Crust
Preheat oven to 325°F (163°C). Lightly grease a 9×13-inch baking pan and line with parchment paper, leaving overhang on two sides for easy removal.
In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of the pan to form an even crust.
Bake for 10 minutes. Remove and let cool completely before adding filling.
Prepare the Cheesecake Layer
Using a stand mixer or hand mixer, beat softened cream cheese and sugar on medium speed until smooth and lump-free (about 2–3 minutes).
Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Mix in vanilla extract until fully incorporated.
Pour the batter over the cooled crust and smooth the top with a spatula.
Bake for 40–45 minutes, or until edges are set and center has a slight jiggle.
Turn off the oven, crack the door open, and let cool inside for 30 minutes.
Transfer to the refrigerator and chill for at least 4 hours—or preferably overnight—for clean slicing.
Make the Strawberry Sauce
While the cheesecake chills, combine diced strawberries, sugar, and lemon juice in a small saucepan.
Cook over medium heat for 6–8 minutes, stirring occasionally, until strawberries break down and mixture thickens slightly.
Remove from heat, cool to room temperature, then refrigerate until ready to use.
Create the Crunch Topping
In a bowl, mix crushed golden Oreos, ground freeze-dried strawberries, and melted butter until the mixture resembles wet sand.
Set aside ½ cup for garnish. Reserve the rest for topping the chunks.
Cut and Assemble the Chunks
Once fully chilled, lift the cheesecake out using the parchment overhang. Place on a cutting board.
Using a sharp knife dipped in hot water and wiped dry, slice into 12–16 rectangular or square pieces.
Drizzle each piece with cooled strawberry sauce.
Sprinkle generously with the prepared strawberry crunch mixture.
Finish with zigzags of melted white chocolate and a final pinch of reserved crunch for texture and color.
Serve
Allow chunks to sit at room temperature for 5–10 minutes before serving for the creamiest texture.