Place the strawberries in a food processor. Process until it becomes a puree.

Pour the puree into a medium-saucepan. Add the granulated sugar. Cook at medium-low heat, stirring occasionally, for about 40 minutes, until the sauce reduces to 1 1/4 cup. It will be thick and darkened in color.

Remove from the saucepan and pour into a bowl, cover with plastic wrap and let it cool down completely. Place in the fridge until you are ready to use.

You will need 3/4 cup of the sauce for the cheesecake batter, 1/4 cup to swirl with the cheesecake, and another 2 tbsp for the Strawberry Whipped Cream.

Place the Oreos in the food processor and process until they become a fine powder. Add the melted butter to the Oreos and stir to combine.

Pour the mixture on the bottom of a 9” or 8” springform pan or cheesecake pan. If using an 8” pan, it must be deep.

Use a spatula to press the crumb up the sides of the pan. Press hard to make the crumb stick to the sides. If it falls off, just keep repeating and working the crust up the sides of the pan

Then use a cup to press the crust on the bottom of the pan. You can also use the sides of the cup to press the crust on the sides. Make sure the crust is very packed. Take your time packing it. This will prevent the crust from falling apart when you are ready to serve the cheesecake.

Place the crust in the freezer for at least 15 minutes.

Alternatively, you can bake the crust for about 12 minutes on the pre-heated 325ºF oven if desired.

Add the water and gelatin to a small bowl. Mix to combine. Let it sit for one minute. Microwave the gelatin for a few seconds until it melts. Don’t microwave too long, or the gelatin will bubble up and spill all over the microwave. Just microwave 5 to 10 seconds at a time to melt. Set it aside to cool down.

Add the cream cheese to a large mixing bowl. Beat the cream cheese with a mixer. You can use a stand mixer with the paddle attachment, or a hand mixer. Beating time should be around 2 minutes, until the cream cheese is smooth.

Add half of the powdered sugar (1/2 cup) and beat for another minute at medium speed until combined.

Remember to scrape the sides of the bowl in between.

Add the sour cream and mix to combine.

Add the vanilla, 3/4 cup of the cooled strawberry puree, and the dissolved gelatin to the bowl.

Mix on low with the mixer, until incorporated.

Set the bowl aside.

In separate large bowl, whip the heavy cream with the remaining 1/2 cup of powdered sugar by beating with a mixer at medium speed for about 3 minutes, until stiff peaks form. If using a stand mixer, use the whisk attachment.

Add half of the whipped cream to the strawberry cream cheese mixture, fold with a spatula to combine.

Once the first half is incorporated, add the remaining whipped cream to the mixture. Fold again until the batter is smooth and creamy.

Remove the cheesecake pan from the freezer.

Pour one third of the batter on the bottom of the crust lined pan. Smooth it out with a spatula.

Drizzle a couple of tablespoons of the strawberry puree on top. Use a spatula to swirl it gently with the batter.

Pour another 1/3 of the batter over the strawberry puree. Smooth it out.

Drizzle another 2 to 3 tbsp of the sauce on top. Swirl with a spatula.

Pour the remaining batter on top and use a spatula to smooth it out completely.

Place the cheesecake in the fridge for 6 hours or overnight.

Beat the whipping cream and powdered sugar with a mixer for 2 to 3 minutes, until stiff peaks form. Add the strawberry puree at the end and mix to combine. Place the whipping cream in a piping bag fitted with the tip of your choice, I used a 4B.

Slice and serve.

See the notes section for more options on toppings.

Store the cheesecake in the fridge for up to 4 days. You can freeze the cheesecake as well. To freeze, wrap it tightly in plastic, and place it in an air tight container. Sometimes it can be easier to cut into slices before freezing, making sure the plastic wrap is directly placed on the surface of the cheesecake, so it doesn’t form a skin.

Freeze for up to 2 months. To thaw, simply place it in the fridge overnight.