For the Crust:

1. Preheating the oven to 350°F/190°C. Prep the springform pan by spraying it with nonstick cooking spray, and place a round of parchment paper into the base of a 9-inch springform pan.
2. Crush golden Oreos and dried strawberries together in a food processor or high-powered blender until you get coarse crumbs. Pull out 1 cup of this mix and set it aside for the top of the cheesecake.
3. To make the crust, add melted butter, and strawberry gelatin to the remaining Oreo and strawberry mix. Combine together until everything is well coated. Keep in mind it shouldn’t look oily or wet, just coated.
4. Add the crust ingredients to the bottom of the springform pan and press it down in an even layer.
5. Bake cheesecake for 10 minutes. Remove the crust from the oven and turn the heat down to 325°F/163°C.

For the Cheesecake:

1. Beat the cream cheese with in a large bowl until smooth, add in the sugar, and continue to beat together until everything is well incorporated.
2. Next, mix in the eggs, one at a time, being sure to scrape down the sides of the bowl between each egg addition. Add in the vanilla, sour cream, and all-purpose flour. Mix until well combined.
3. Wrap the base of the springform pan with two sheets of aluminum foil. Make sure that the aluminum foil overlaps the sides of the pan so that the water from the water bath doesn’t leak through the cracks of the springform pan. If you want to make extra sure that water doesn’t soak into your cheesecake, you can also wrap the base of the pan with a crockpot liner bag.
4. Pour the cheesecake mixture into an even layer on top of the cookie crust.
5. Place the springform pan inside of a larger pan and fill with enough water to come up at least 1 inch on the side of the springform. Bake for 75 minutes at 325°F/163°C.
6. The cheesecake is done when it is set and doesn’t jiggle. Remove the cheesecake from the oven and water bath. Run a knife around the edge of the pan to release the cheesecake from the pan, and let the cheesecake cool to room temperature for at least one hour. Finally, cover and refrigerate overnight or for 5-6 hours to set.
7. After the cheesecake has fully set, remove it from the springform pan. Pour the strawberry preserves over top, and sprinkle with the remaining strawberry crumble on top of your cheesecake.
8. Add buttercream or cool whip dollops and fresh strawberries, serve and enjoy.

Strawberry Puree:

1. Add all the ingredients to a small saucepan and mix on medium-high heat until brought to a boil.
2. In the meantime, use a wooden spoon to crush the strawberries. After about 7-8 mins, add the cornstarch and water and stir together to create a “slurry”.
3. Make sure you constantly stir and reduce the heat until thickened. Finally, let it cool and then refrigerate until ready to serve.