Strawberry Crunch Cheesecake Chunks

Instructions

1. Prepare the Cheesecake Base:

1. Preheat the oven to 325°F (163°C). Grease and line a 9×13-inch baking dish with parchment paper, allowing some overhang for easy removal.
2. In a mixing bowl, combine graham cracker crumbs with melted butter. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of the baking dish to form a crust. Use the bottom of a glass or measuring cup to press firmly.
3. Bake the crust for 10 minutes, then set aside to cool slightly while you prepare the filling.
4. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating just until incorporated. Stir in the vanilla extract.
5. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula. Bake for 40–45 minutes, or until the center is set but still has a slight jiggle.
6. Remove from the oven and allow to cool at room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set.

2. Make the Strawberry Crunch: