• Preheat your oven to 350 degrees and prepare an 8” springform pan by adding a piece of parchment paper to the bottom and spraying the sides with non-stick spray and set aside.
• To prepare the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
• With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
• Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix an additional 1-2 minutes.
• Last add the whipping cream and start the mixer on low speed and slowly increase. Mix on high speed for 2-3 minutes.
• Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
• Bake at 350 for 10 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set.
• Turn off the oven and allow the cheesecake to cool for 15 minutes before removing.
• Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.

Cake

• Prepare the strawberry puree by adding chopped strawberries, sugar, jello and water into a small saucepan and bring to a boil. Let boil for 2-3 minutes or until the strawberries are softened and the sugar is melted. Pour into a food processor and puree. Set aside.
• Add the flour, sugar, baking soda, and baking powder into the bowl of a stand mixer equipped with a paddle attachment.
• With the mixer on low speed, slowly add the butter into the flour mixture.
• In a medium bowl, combine the sour cream, eggs, and strawberry puree and whisk together.
• Slowly add the wet ingredients into the flour mixture and mix well.
• Add in pink food coloring until you get the shade of pink you like and scrape the sides of the bowl and mix on high speed for 2-3 minutes.
• Pour the batter evenly between the two cake pans and bake for 20-25 minutes or until a stick inserted in the middle of each cake comes out clean.
• Allow to cool in the pans for about 10 minutes then remove and allow to cool completely on a wire rack.

Frosting:

• In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and butter and cream for 2-3 minutes or until light and fluffy. Add in the vanilla and mix until just combined.
• With the mixer on low speed, add in the powdered sugar one cup at a time. Scrape down the sides and bottom of the bowl.
• Add the whipping cream and slowly increase the speed to high and mix for 2-3 minutes.

Crumble:

• Add the Oreo cookies to a food processor and pulse until you get a coarse crumb. Remove half of the crumbs and add in the whipped topping and gelatin mix. Using a fork (or your hands make it a lot easier) mix the crumbs around until they are evenly coated. Pour back into the bowl with the plain cookie crumbs and lightly toss to evenly distribute.

Assembly:

• Take one cake layer and place face-down onto a cake stand or serving plate. Generously top with about ¾ cup frosting and spread evenly.
• Remove the ring from the springform pan and flip the cheesecake face-down onto the frosted cake layer, slowly take off the bottom of the springform pan and the parchment paper. Generously top the cheesecake layer with frosting.
• Place the last cake layer on top and generously coat the cake with the remaining frosting and smooth.
• Use your hand to gently press the crumble around the sides and top of the cake.

Pro tip: Use a large baking sheet to put under the cake to catch any stray crumbs!

• Store the cake in the refrigerator, if possible, in an airtight container, or covered with plastic wrap.