Pre-heat the oven to 350ºF.

Line a 8” or 9” springform cake pan with parchment paper and spray it with oil. If using a 8" pan, make sure it's deep, at least 3 inches.

Process the Oreos in the food processor until crumbs form. You don’t want to make a very fine crumb, but instead a crumb with some bigger pieces in the mix. I find it better to use a pestle to crush the cookies, or chop them finely in a cutting board to retain some larger crumbs for texture.

Add the crushed strawberries to the oreos and mix to combine.

Add the melted butter, and mix. Set aside.

Chop the strawberries small, about 1/2” cubes.

Place the chopped strawberries in a bowl, add the flour and mix until combined. Set aside.

In a medium bowl, whisk together the flour, bakingpowder, and salt. Set it aside.

Use an electric mixer to beat the butter at medium speed for 1 minute. You can use a stand mixer or a hand mixer.

Add the sugar and beat together with the butter for another 2 minutes, until the mixture is light and fluffy.

Scrape the bowl every so often to ensure everything is getting nicely incorporated together.

Add the eggs, one at a time, mixing until incorporated before adding the next egg.

Add the vanilla and mix to combine.

Add half of the dry ingredientmixture to the bowl. Stir on low to combine.

Pour the buttermilk in and mix.

Add the remaining flour mixture to the bowl and mix on low to combine. You can also use the spatula instead of the mixer to fold the batter during this final stage. Avoid over mixing, to prevent the cake from turning out dry.

Spread 1/2 of the batter on the bottom of the prepared cheesecake pan.

Sprinkle 6 tablespoons of crunch mixture on top of the batter.

Top with halve of the chopped strawberries coated in flour.

Top with the remaining batter. Smooth it out gently.

Pour the remaining strawberries on top. Sprinkle another 3 to 4 tablespoons of crumb on top.

Use a spatula to smooth out the top of the cake, covering the strawberries and the crumb with a thin layer of batter.

Bake in the oven for about 45 to 55 minutes, or until the cake is fully set. Depending on the size of the pan it might take less time. If using a 9” pan, the cake will be thinner, so it will bake faster.

To know when the cake is done baking, touch the top of the cake, and it shouldn’t feel gooey underneath. The cake should spring bag, and not form a deep indent.

Insert a toothpick in the cake, and it should come off clean, without any gooey batter attached to it.

Remove the cake from the oven once it’s done baking. Let it cool down for at least 30 minutes in the pan. Remove it from the pan by either flipping onto a cooling rack or cake plate, or removing the ring around the pan if you used a springform pan.

Let the cake cool down completely, another 30 minutes to an hour.

To make the frosting, beat the cream cheese and butter together until combined, about 30 seconds.

Add the powdered sugar. Mix on low until the powdered sugar is incorporated with the butter and cream cheese.

Raise the speed to medium high and beat for another minute, until fluffy.

Scrape the sides of the bowl as needed.

Add the vanilla and mix to combine.

Add half of a tablespoon of milk and mix to combine.

If needed, add more to thin it out. You want the frosting to be thick with a spreadable consistency.

Spread the cream cheese frosting on top of the cooled cake with a spatula.

Sprinkle the remaining crunch mixture on top, and serve.

Store the cake in the fridge, in an air tight container, for up to 5 days.

You can freeze the cake by wrapping the whole baked and decorated cake in plastic wrap, and keep it in the freezer for up to 2 months. When ready to serve, let it thaw in the fridge overnight, or on the counter for an hour or so.

You can also freeze slices of cake, wrapped individually in plastic wrap, and stored in an air tight container.