Strawberry Shortcake Crunch Cake with Cream Cheese Frosting

12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)

1 1/2 Tsp Softened Butter

3 Tbsp from a small package of strawberry gelatin

Step1: Preheat oven to 350 degrees.

Step2: Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.

Step3: Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.

Filling:

Step4: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Step5: Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Step6: Blend in the eggs, one at a time, beating the batter well after each one.

Step7: Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

Step8: Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butter knife through the strawberries to marbleize the cheese/strawberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

Crumb topping:

Step9: In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together.

Step10: Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry Jello powder over the remaining crumbs and continue pinching the pieces together.

Step11: Add more softened butter if needed for mixture to stick to the cake.