Strawberry Cheesecake with an Oreo Cookie Crust

Luscious, creamy New York style cheesecake with a crumbly Oreo cookie crust and topped with fresh strawberries drizzled with a strawberry glaze.

Luscious, creamy New York style cheesecake with a crumbly Oreo cookie crust and topped with fresh strawberries drizzled with a strawberry glaze.

Cheesecake is my son-in-law’s favorite dessert. For his birthday my daughter asked me to help her bake a fantastic cheesecake. We brainstormed ideas and decided since gorgeous, sweet California strawberries are now at the market, to make strawberry cheesecake. However, we didn’t want just an ordinary strawberry cheesecake, we wanted it to look spectacular. So we paired it with an Oreo cookie crust, left the berries whole, arranged them artfully on top of the cake, then drizzle the berries with a fresh strawberry glaze.

Strawberry Cheesecake with an Oreo Cookie Crust Collage

To make an extraordinary cheesecake, we baked it at a lower temperature in a water bath. It took a little longer to bake that way, but the result was fantastic, super smooth and cream. It didn’t crack, get too brown on top, or dried out on the edges. It was beautiful!

And yes, I did move my coffee table in to my entry way because the light was better for taking pictures.

Strawberry Cheesecake with an Oreo Cookie Crust

The cheesecake was a hit. My daughter couldn’t wait to show it to her husband when he got home from work, and my son-in-law was even more pleased.

If you haven’t baked a cheesecake before, give it a try. It isn’t difficult and you get spectacular results. Just be sure and start with cream cheese that is at room temperature. It will be soft and creamy, blend easily with the other ingredients, and you won’t over mix it.

Strawberry Cheesecake with an Oreo Cookie Crust

Yield: 12 - 16 servings

Strawberry Cheesecake with an Oreo Cookie Crust



2 cups Oreo cookies with cream center removed, finely ground (2 sleeves)

1/4 cup butter, melted

2 tablespoons sugar


4 8-oz. packages cream cheese, room temperature

1 2/3 cups sugar

3 tablespoons all-purpose flour

1/4 teaspoon salt

4 large eggs

2 egg yolks

1 1/2 teaspoons pure vanilla extract

1/4 cup sour cream

Strawberry Glaze:

1 cup frozen strawberries, thawed

1 pint fresh small strawberries, washed and hulled

3 tablespoon water

2 tablespoons sugar

1 teaspoon cornstarch

red food coloring, optional


Position oven rack in the middle of the oven and preheat to 325º F. Put a tea kettle or large pot of water on the stove to boil for the water bath.

Mix together the crust ingredients and press into 9” springform pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream.

Place the springfrom pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. If your cheesecake pan is not leakproof, cover bottom securely with foil before adding water.

Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.

Strawberry Glaze: Puree frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.

In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool to room temperature.

Arrange strawberries in a single layer around the cooled cheesecake. Drizzle cooled glazed evenly over strawberries on cheesecake. Store, covered, in refrigerator.

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More cheesecake recipes you might like:

Chocolate Caramel Cheesecake Bites, Barbara Bakes
Cheesecake Factory Oreo Cheesecake, Buttercream Barbie
Mini Almond Joy Cheesecakes, Dessarts
Lemon-Blueberry Mini Cheesecakes, The Little Kitchen
White Chocolate Raspberry Cheesecake, Cookie Madness

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    Leave a Comment:

  1. Jessi says

    How long should I let the cheesecake cool before refrigerating? Looks so good! Thanks for the amazing recipe!!

  2. alysha says

    This looks amazing, Im attempting to make it for my boyfriend since he loves all the ingredients. But how long do I do the water bath for?

  3. Heather Grace says

    Oh my goodness. BEST CHEESECAKE EVER! Literally! Turned out perfectly. Tweaked the vanilla with half vanilla and almond extract. I also sliced the strawberries and made a flower design with a cutout strawberry rose. So delicious. I made this for my mom’s birthday. All gone within an hour. Lucky enough to save a piece for my boyfriend. My family actually requested I make it again for a party next week and then for someone’s birthday in September. Goes without saying how big a hit it was. :) Thanks so much!

    • says

      Thanks Heather! I’m so glad it was such a big hit. I would love to see your pretty strawberry flower. Next time you make it share a photo with me on Facebook. You’re so welcome!

  4. ty says

    woooow, best cheesecake ever. I’ve tried dozens and this one came out just as I like them. Thanks for sharing, this is now my go to recipe for cheesecake


  5. Catherine says

    I brought red glaze to boil, cooked and stirred for 20 minutes. Still did not turn clear. Definitely the texture of jam now. What did I do wrong?

    • says

      Hi Catherine – Perhaps you used 1 tablespoon cornstarch instead of one teaspoon? The thickened part is more important than the clear part of the directions. You don’t want a jam consistency, but a glaze consistency so it will drip over the strawberries and down the sides of the cheesecake as shown in the picture. Once it’s to a glaze consistency, you should stop cooking it. If you’re still in the process of making the cheesecake, you should be able to thin it by adding a little bit of water gradually until it is thin enough to drip. I’m sure it will still taste fabulous.

  6. Brittany says

    Hi, Barbara –

    This looks delicious and I can’t wait to make it. Wondering how long I’ll need to bake the cheesecake and on what temperature if I prefer not to bake it using the water bath?


  7. Tim says

    Hi I was wondering if this cheese cake recipe has a good texture for rolling into little balls? I’m going to make cheese cake bites forming the ball around a piece of strawberry, dipped in dark chocolate and rolled in a graham cracker dust. And seems like a really good recipe to use! :)

  8. says

    Oooh, forgot to say though, it actually took about 2 hours to cook for me! At the end, I turned up the oven temp to 350, and then it finished in about 15 minutes… Maybe my oven is funny! :) But perfect end result!

  9. says

    I had never made a cheesecake before, and I just made this for Thanksgiving —- HUGE SUCCESS!! So funny, because I made a bit of a fuss about having to make one! My husband and I usually make 2 or 3 dishes and bring them to someone else’s for Thanksgiving, but this year we had some guests over at our place. I immediately panicked, thinking that I would be expected to make everything, but after a bit I made a menu that was fun, yummy and doable, and I sent it to my husband. He said that one of our guests would really like a cheesecake, and that made me really annoyed! I am a chocoholic, so I said, “Well, it will be a chocolate cheesecake, ok?” but no one wanted chocolate. So, I compromised, with the chocolate crust, and everyone was impressed, including me. Thanks for this amazing recipe and fool-proof instructions!! Couldn’t have done it without you.

  10. Roxy says

    Hi there! Quick question, can this be split onto 3 mini springform pans?? I don’t have a regular sized oven, so I need to improvise with what I have. Thanks in advance!

    • Donna says

      Hi. I used 3 minis and it worked fine. Actually I had some filling left over so I made a thinner full size one and it was perfect!!!!! My family devoured them all!

  11. Rosie says

    Hi Barbara, I’m holding an event on the 3rd September and I’m making this amazing cheesecake. I did a trial run 2 weeks ago and the cheesecake was not even in the fridge for 3 hrs…..someone ate the lot…it’s that good.
    I’ve forgotten how much sugar I used for the cheesecake. You say 1 2/3 cups of sugar…is that one whole cup and 2/3rds of another cup of sugar. .. So it’s a little more then 1 1/2cups of sugar?
    Thank you for this amazing recipe x

    • says

      Hi Rosie – I’m so glad you and that sneaky someone loved the cheesecake. Yes, it’s 1 cup plus 2/3 cup of sugar – a little more than 1 1/2 cups sugar. Thanks for the sweet comment!

  12. Roxy says

    What a delicious recipe! I’m planning on making this in my Temp-tations tarte/quiche dish. Should I spray the pan before adding the crust? Or would you recommend I use the springform pan? I just didn’t want to have to buy one if it’s not necessary. Can’t wait to make it!

    • says

      Hi Roxy – I wouldn’t make it in a quiche dish, they aren’t generally tall enough. If you have a tall cake pan, you could use that but it would be harder to serve. Enjoy!

      • roxy says

        Thanks for the quick response! I’ll just do myself a favor and buy a springform pan. Tha k you for your input!

  13. Donna says

    I have VERY picky cheesecake lovers. This cheesecake was absolutely perfect. From the filling I made 3 mini cakes and one regular size cake. My family likes a dense NY style and it was! I think what I learned from this was letting it sit overnight in the refrigerator. This small step was all the difference in my opinion. Thank you for the inspiration! I did have a problem with a leaking pan, even with tin foil. Any suggestions? It was a Circulon Pan.

    • says

      Hi Donna – so glad everyone loved it. Fun idea to divide it up. Instead of putting the cheesecakes in the water, try putting a boiler pan on the rack below the cheesecakes and fill it with water. You’ll get the moist oven environment without worrying about leaking.

    • Lisa Rhynes says

      I used a crockpot liner (clear plastic bag). This cheese cake was a huge hit. I made it for my daughter birthday. Nothing dry or cracked about it.

  14. ryan boddy says

    Hey I just wanted to say thank you for all the fantastic recipes… I am 13 and I really want to be a chef in albequrque when I am older and I have made the cheesecake mousse cake cups of yours and my friends loved it, now I am making this for my great grandma’s birthday, hope everyone loves it

  15. Melissa says

    I made this cake for my husband’s birthday last month. It was my first “real” cheesecake, AND my first time using a Springform pan (went out to buy one specifically for the occasion!) It was certainly labor intensive, but a labor of love for sure…everyone RAVED about it, and my husband even said that it was AS good as (if not better than) the cheesecake at a well-known restaurant. SO happy I decided to make this…thank you for the delicious recipe. :)

  16. Autumn says

    This looks amazing!! Iwill be making 2 for my son’s Mickey mouse party Sunday, Thank you soooo much for sharing! i can’t wait!!

  17. Lori S says

    I am making this tonight for a party tomorrow. My question is will the strawberries bleed out or make the top of the cheesecake soggy if not finished in one night?

  18. Jen Cooper says

    Ya that was the problem probably. My strainer wasn’t fine enough. Good to know for next time! Thank you again. Best cheesecake ever

  19. Jen Cooper says

    I made this for Valentine’s day took it to work. Instead of making a whole cheesecakes, I made individual ones and they were AMAZING to say the least. I have always thought I wasn’t a good baker and have tried to make a cheesecake before and it did not turn out well. I was so pleased with this recipe and my coworkers could not stop raving about how good they were. The only thing was that my strawberry glaze was too thick. Any suggestions for next time because I will definitely be making this again! Thank you so much for sharing this awesome recipe!

    • says

      Thanks Jen! So glad your cheesecakes were a hit at the office. Individual ones sound wonderful. I’m not sure why your glaze was too thick. Did you strain your frozen strawberry puree so that you just used the juices and not the pulp?

    • says

      Hi Deanna – yes there shouldn’t be any problem making half and using a 7″ springform pan. Your cook time will be reduced. My guess is 50 minutes, but you’ll want to check it earlier. Also cheesecake generally freezes well.

  20. Chelsea says

    Hi, could you tell me what I could use in place of a springfoam pan? My grandmother gave me one, except she was missing the bottom.

    • says

      Hi Chelsea – you can bake it in almost any kind of pan you like, it’s just harder to serve and a it’s a prettier presentation with a springform pan. Don’t over fill whatever pan you’re using because it will rise some in the oven and the bake time will be different depending on what pan you use. Enjoy!

  21. Audry says

    Barbara, I just made the cheesecake and I put it in a water bath with aluminum foil all the way up the sides. I used the x-tra large aluminum foil and when I removed the foil I found water in it. Now. I’m worried. It looks fine. Doesn’t look mushy. Have you ever had this happen?

    • says

      If it looks fine, I wouldn’t worry about it. When I pressure cook cheesecake there’s often water around the outside on the bottom and on top. I just use a paper towel to soak it up and have never had a problem.

  22. Carolina says

    What a nice recipe! I tried a cheesecake for New Year’s eve but half of it burned :(
    I removed the burned part but it was a disappointment.

    Reading your tips I think the next one will turn up to be a great one! Thanks!

    Just one more thing: when the time came, the cheesecake was already burning and it felt like the middle was still raw. Is it right to be raw when you remove from the oven?

    • says

      Hi Carolina – sounds like the temperature was too high. You may want to check your oven temperature with an oven thermometer to see if it’s cooking too hot. The middle shouldn’t be raw but will be softer than the edges. Good luck! Let me know how it goes.

    • says

      No you don’t have to bake it in water. The water helps keep the cheesecake from cracking and a little smoother and creamier. If you are worried about water leaking in to your cheesecake you could put a pan of water on the rack underneath. Thanks for the question.

  23. Danae says

    I just finished making this for my husband’s birthday tomorrow! It’s cooling in the fridge. I hope it turns out good! This is my first time making cheesecake from scratch. Thanks so much ! :)

  24. Mick says

    Made this for my girlfriend yesterday. Only mod I did was put ground semi sweet choclate over the top. Amazing recipe. Thank you.

  25. Veronica says

    Hi Barbara,

    Your Cheesecake looks lovely, will be trying it for my husbands Birthday Party.. I have a one question regards the size of the tin. I would like to make it an a bigger quantity for more guests, if using bigger tin such as 24cm would i have to add more ingredients to your original recipe? if, how much more??

    Thank you

  26. Beatriz says

    Hey Barbara! I love your recipes, I tried this one and it’s delicious! Everyone loved it! I’m baking it tomorrow for my grandfather’s b-day, but last time I baked it I had a little problem. When I removed the cake from the pan the oreo crust fell apart and I had a hard time fixing it. I greased the pan and everything, I don’t know what happened…

    • says

      Hi Beatriz – so glad you enjoyed the cheesecake. I’ve never removed a cheesecake from the pan. I’ve just served it from the bottom of the springform pan. If you really must remove it, be sure and firmly press the crumbs in to the pan. Maybe even use a flat bottomed cup to help you press it. You could also chill the crust for an hour and then bake it in a 375º oven for 10 minutes. That should give you an extra firm crust. Be sure and allow enough time to cool the crust before you add the cream cheese mixture.

      Happy birthday to your grandfather. Have a wonderful party.

  27. says

    Oh, I was also wondering too if the flour in the body of the cheesecake is absolutely necessary? We have some gluten-free folks so if it’s possible to leave that out it would be ideal…otherwise I’ll have to make another dessert which would be TRAGIC. Thanks again!

    • says

      I haven’t tried it with this recipe, but yes I think you could make it without the flour. The cheesecake would be a little softer and maybe a little more difficult to cut perfect slices. You could also probably substitute a gluten free cornstarch as well.

      • says

        Hi Barbara, just wanted to let you know that I made your cheesecake and it turned out great! I went with no flour and no replacement, and cut it cold so that the pieces would come out as smooth as possible, and it was absolutely delicious! I also baked without the water bath since my springform is old and I don’t trust it to be water-tight, even with the clever aluminum foil trick. Thanks again for the beautiful recipe and helpful feedback :)

  28. says

    Hi there! What a gorgeous cake!! I’m definitely going to give it a try for a party I’m throwing…that said, I wonder if you could tell me how many servings this recipe makes? Thanks! Beautiful blog!

  29. HMarie says

    Thank you so much for this recipe! My boyfriend’s daughter requested strawberry cheesecake for her birthday and I had stumbled on this recipe just hours before! The only change we made was using golden Oreos instead of the chocolate as she prefers those. I’ve made NY style cheesecake many times but have never done the water bath…must admit, I was quite nervous! But it really does make a huge difference in the outcome and I’ll be using that method from here on out. The boyfriend’s parents came to dinner as well (first time I’ve ever cooked for them) so this made a beautiful and impressive presentation. They raved and raved…and the birthday girl was supremely happy. I can’t thank you enough…and now I’m off to check and see what other amazing recipes you have hidden here!

  30. Umama says

    I was tempted by the picture to
    make the cake for guests coming over. First time I ever baked a cake
    from scratch. The steps and detailed and easy to
    Follow. Thank you so much for the recipe. It was a hit! It was turned out
    just perfect!! The guests even requested to take some home to eat later :)
    I’ll definitely be making it more often now!

  31. Luisa says

    Thank you so much for this recipe! I followed to a T (which is crazy for me!) and it came out perfectly. I made it for a birthday and it was so perfect. you rock!

    • says

      Hi Rita – sorry I don’t always have the time and am not confident in the accuracy of converting recipes to other units. Maybe one day I’ll be making huge money and be able to hire people to convert recipes for me. :)