Strawberry Shortcake Cheesecake Bars
20 Strawberry Shortcake Oreo Cookies
3 Tbsp unsalted butter, melted
Strawberry Cheesecake Filling
12 large strawberries
16 oz. cream cheese softened
1/2 cup granulated sugar
2 Tbsp all-purpose flour
1/4 tsp salt
1 tsp vanilla extract
2 large eggs
12 Strawberry Shortcake Oreo Cookies, divided
Preheat oven to 325 degrees and line an 8-inch square baking pan with aluminum foil so the foil is overhanging on two sides. Lightly coat with cooking spray.
Put Oreo Cookies in a food processor and blend until they turn into crumbs. Pour in melted butter and pulse a few times until well blended.
Put cookie mixture into baking pan and press down into even layer on the bottom of the pan.
Bake for 10 minutes and then remove from oven. Keep oven heated at 325 degrees.
Strawberry Cheesecake Filling and Assembly
Place strawberries in a blender or food processor and process until strawberries are pureed. You should have about ¾ cup of strawberry puree (it’s OK if it’s a little bit less).
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat cream cheese on medium speed for about 1 minute, until fluffy.
Add sugar, flour, salt, and vanilla and beat until the mixture is smooth.
Add eggs, one at a time, beating after each addition until smooth. Mix in strawberry puree.
Pour batter over the crust. Crumble about 8 Strawberry Shortcake Oreo Cookies and sprinkle them over the top of the cheesecake filling.
Bake for about 35-40 minutes at 325 degrees, until the edges are turning golden and the filling is set, but still a little jiggly in the middle.
Remove pan from oven and let cool completely before placing in the fridge for at least two hours.
Use foil overhang to take bars out of the pan. Remove the foil from the bottom and set it on the cutting board. Crumble the remaining four Oreo Cookies and top the cheesecake with them before slicing them into squares and serving.