Strawberry Crunch & Banana Pudding Cheesecake Duo

Instructions

1. Prepare the crust: In a medium mixing bowl, combine the crushed vanilla wafers or graham crackers with ¼ cup sugar. Pour in ½ cup melted butter and gently fold the mixture until it is evenly moistened and holds together when pressed. The texture should resemble wet sand that clumps slightly when pinched. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer with slightly compacted edges to prevent crumbling. For best results, use the back of a measuring cup or glass to press the crust evenly. Set aside while preparing the cheesecake base.
2. Make the cheesecake base: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Gradually add ¾ cup granulated sugar, continuing to beat until the mixture is light and fluffy. Add the eggs, one at a time, mixing on low speed just until incorporated to prevent overbeating, which can cause cracking. Blend in 1 teaspoon vanilla extract and ½ cup sour cream until fully combined. The batter should be silky and free of lumps. Pour the cheesecake mixture evenly over the prepared crust, smoothing the top with a spatula to create a flat surface for layering.
3. Prepare the strawberry crunch layer: In a small bowl, mix 1 cup crushed golden Oreos with 2 tablespoons melted butter. Stir until the crumbs are fully coated and slightly sticky. Sprinkle this mixture evenly over the top of the cheesecake base, gently pressing it down to adhere, but without compacting too much to maintain a crunchy texture.
4. Bake the cheesecake: Preheat your oven to 325°F (163°C). Place the cheesecake in the oven and bake for approximately 50–60 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken. Avoid overbaking to prevent cracking and dryness. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 15–20 minutes to gradually cool. This step helps prevent sudden temperature changes that can cause cracks.
5. Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature for at least 1 hour. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to firm up. Cover the cheesecake loosely with plastic wrap to prevent it from absorbing fridge odors.
   

   Serving and Storage