An Oreo cookie base and light sprinkling of strawberries make all the difference.
500 grams cream cheese (at room temperature)
250 milliliters sweetened condensed milk or 1/2 cup powdered sugar
4 tablespoons strawberry jam (sifted) + 4 tablespoons for middle layer
Freeze dried strawberries to decorate
300 grams crushed Oreo cookies
150 grams melted unsalted butter
Let's get Cooking...
Add Oreo cookies to a food processor and process until you reach a fine crumb. Add the butter and blitz until you have a damp, sandy mixture.
Lightly grease a long 35 centimeters x 12.5 centimeters square baking tin or a round 20 centimeters cheesecake pan. Add the biscuit mixture to it and use the palm of your hand or the back of a large spoon to press the mixture down firmly making sure the bottom and sides of the tin have an even amount of biscuit crumbs. Refrigerate for 30 min.
Beat the cream cheese, strawberry jam and sweetened condensed milk (or powdered sugar) until smooth and well combined.
Take the cheesecake pan out of the fridge and carefully smooth half of the strawberry cheese mixture over the base. spread a thin layer of strawberry jam over the top and use a skewer to gently swirl it into the cheesecake mixture being careful not to damage the cookie crust underneath. Fit the end of a piping bag with a Wilton 6B piping tip and frost little blobs of cheesecake on top of the bottom layer. Place the pan in the fridge for at least four hours or overnight.
Carefully slice the cheesecake up into bars. The best way to do this is with a large kitchen knife. Start by slicing it into two halves and then slice those into bars.
Finish off with a sprinkle of crushed freeze dried strawberries.
Serve straight from the fridge. These babies will melt if it's a warm day so work quickly when you decorate them.