Strawberry Red Velvet Crunch Cheesecake

1 box red velvet cake mix

3 large eggs

½ cup vegetable oil

1 cup water

1 tsp vanilla extract

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

½ cup sour cream

½ cup heavy cream

For the Crunchy Topping:

1 cup crushed Golden Oreos or Biscoff cookies

¼ cup unsalted butter, melted

½ cup freeze-dried strawberries (optional, for added color and flavor)

For the Strawberry Topping:

1 cup fresh strawberries, sliced

¼ cup strawberry jam or syrup

For the Drizzle:

½ cup powdered sugar

2 tbsp milk or cream

1 tsp vanilla extract

Preheat your oven to 350°F (177°C).

Prepare the red velvet cake mix according to the package instructions, then pour it into a greased 9-inch springform pan.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool completely before moving on to the next step.

Make the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar until smooth and fluffy.

Add in the vanilla extract, sour cream, and heavy cream, and continue to beat until fully combined.

Beat in the eggs one at a time until smooth.

Assemble the Cheesecake:

After the red velvet cake layer has cooled, carefully add the cheesecake filling on top of the cake layer.

Smooth out the top and bake the cheesecake at 325°F (163°C) for 55-60 minutes. The cheesecake should be set but slightly jiggly in the center. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Mix the crushed cookies and melted butter in a bowl.

Sprinkle the mixture over the top of the cheesecake once it has fully chilled. Optionally, sprinkle the freeze-dried strawberries for added crunch and flavor.

Prepare the Strawberry Topping:

Combine the fresh sliced strawberries