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 Topping:
1 cup crushed Golden Oreos
2 tbsp melted butter
1 (3 oz) box strawberry Jell-O powder (for color and flavor)
For the Banana Pudding Layer:
1 box instant banana pudding mix (3.4 oz)
1 ½ cups cold milk
1 cup whipped topping (like Cool Whip)
1 banana, sliced (optional)
Additional vanilla wafers or crushed cookies (for layering or garnish)
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (160°C).
Mix the crushed wafers or graham crackers, sugar, and melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes. Let cool.
2. Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth.
Add sugar and mix until well combined.
Add eggs one at a time, then vanilla extract and sour cream. Mix until smooth.
Pour the mixture over the cooled crust.
Bake for 45–50 minutes or until center is set but slightly jiggly.
Cool completely, then refrigerate for at least 4 hours or overnight.
3. Strawberry Crunch Topping:
Mix crushed Golden Oreos, melted butter, and strawberry Jell-O powder in a bowl until combined.
Spread over the chilled cheesecake or press onto the sides for a beautiful crunch coating.
4. Banana Pudding Layer:
Whisk together banana pudding mix and cold milk until thickened.
Fold in whipped topping gently.
Spread this over the cheesecake OR serve as a layered topping when slicing.
Optional: Add fresh banana slices or vanilla wafers on top before serving.
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