Strawberry Oreo cheesecake
1 package oreo cookies
7 tbsp unsalted melted butter
24 ounces softened cream cheese
1 cup sugar
1 cup sour cream
1 tsp vanilla extract
1 tbsp cornstarch
1/4 cup water
3/4 cup strawberry jelly
1 tsp red food coloring
Preheat oven to 325 F.
Place the Oreos into a food processor and pulse until a fine crumb.
Add the melted butter to the Oreo crumbs, mix until well combined, and press into the bottom of an 8-in. spring-form pan.
Wrap the springform pan with aluminum foil, Set aside.
For the filling, beat the softened cream cheese until smooth.
Add sugar, sour cream, and vanilla and mix until well incorporated.
Add the eggs one at a time and mix until incorporated, do not overmix.
Pour the filling over the crust.
To prepare the water bath, place the 8-inch springform pan into a larger baking dish and pour in some boiling water, about 1 inch of water.
Place the cheesecake in the prepared water bath in the oven and let it bake for 10 minutes.
Ten minutes later reduce the heat to 300 F and let it bake for an additional 1 hour and 15 minutes.
Turn the oven off and let it sit in the oven for 30 minutes.
Open the oven doors slightly and let it sit for an additional 10 minutes.
Carefully remove cheesecake from the water bath and run a knife along the sides
Let the cheesecake cool at room temperature for about 1 hour and then place it in the fridge for a minimum of 4 hours.
For the strawberry glaze, add the water and cornstarch to a saucepan and cook over medium heat for 2 minutes.
Stir in the strawberry jelly and cook for 3-4 minutes or until the sauce is thick and lump free.
Let the strawberry glaze cool completely and add the red food coloring.
Decorate the cheesecake with fresh strawberries and pour the glaze over the strawberries.