Strawberry Crunch Cheesecake & Banana Pudding Cheesecake

INGREDIENTS:

For the Crust:

2 cups crushed vanilla wafers or graham crackers

½ cup melted butter

¼ cup sugar

For the Cheesecake Base:

16 oz cream cheese , softened

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup sour cream

For the Strawberry Crunch Layer:

1 cup crushed golden Oreos

2 tbsp melted butter

½ cup fresh strawberries , chopped

½ cup strawberry glaze or strawberry preserves

For the Banana Pudding Layer:

1 cup banana pudding (homemade or store-bought)

1 banana , sliced

½ cup whipped cream

For the Toppings:

Fresh strawberries , sliced

Sliced bananas

Strawberry syrup

Crushed vanilla wafers

DIRECTIONS:

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C) .

In a mixing bowl, combine the crushed vanilla wafers or graham crackers , melted butter , and sugar . Mix until the texture resembles wet sand.

Press the mixture evenly into the bottom of a foil-lined or greased 9×13-inch baking pan to form the crust.

Bake for 10 minutes , then remove from the oven and let cool while you prepare the filling.

Step 2: Make the Cheesecake Base

In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer until smooth and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and sour cream until fully combined and the mixture is smooth.

Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.

Bake for 35–40 minutes , or until the center is set and the edges are slightly golden.

Remove from the oven and let cool at room temperature. Then refrigerate for at least 4 hours , or until completely chilled and firm.

Step 3: Assemble the Layers

For the Strawberry Crunch Side:

In a small bowl, mix the crushed golden Oreos with melted butter to form a crumbly topping …