What’s better than cheesecake? Cheesecake with an Oreo crust and chocolate drizzle. That’s what. I have quite the sweet tooth. Anyone who knows me knows that. I was recently craving a cheesecake but needed that chocolate boost. What better way to get that flavoring than with everyone’s favorite Oreo crumb crust? Of course, I had to add a drizzle of chocolate syrup (but that’s totally optional). Now I’m totally inspired to make more cheesecakes. I am thinking of so many fruits since we’ve hit the summer season. Since I kicked it off with this strawberry cheesecake, I’m ready to make more!
- 1.5 cups Oreo cookie crumbs or, 18 Oreos and made into crumbs in the food processor
- 3 tbsp butter melted
- 2 8 oz. packages of cream cheese softened
- 1 cup granulated sugar
- 1 tbsp lemon juice
- Zest of a quarter of a lemon
- 1 cup sour cream
- 3 eggs
- 1 ½ cups frozen strawberries thawed
- ½ cup water
- 1 tbsp cornstarch
- Chocolate syrup
Preheat oven to 325 degrees. Mix Oreo crumbs and melted butter in a bowl and once thoroughly combined, press evenly into pie pan. Bake for 5-8 minutes and set aside. Increase oven temperature to 350 degrees.
With an electric mixer, beat cream cheese, sugar, lemon zest and lemon juice. Add sour cream and mix until combined. Next, add eggs and start beating again, until thoroughly combined.
Pour cream cheese mixture in Oreo crust and bake for 45-50 minutes.
In a saucepan, bring water and cornstarch to a boil over medium heat. Add strawberries and mix continuously.
Pour over cheesecake and refrigerate for a minimum of four hours. Drizzle chocolate syrup on top, if desired.