Instructions
Preheat the oven to 350 degrees and prepare an 8-inch skillet in a resilient manner by adding a piece of parchment paper to the bottom and spraying the sides with nonstick spray and setting aside.
To prepare the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
With the mixer on low speed, slowly add the sugar and flour. Once the sugar has been mixed, increase to medium speed and mix for 2 or 3 more minutes.
Reduce the mixer to low speed and add the eggs one by one until they are completely incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix for an additional 1-2 minutes.
Finally add the whipped cream and start the mixer at low speed and slowly increase. Mix at high speed for 2-3 minutes.
Pour the prepared dough into the bowl and gently tap to release any air bubbles.
Bake at 350 for 10 minutes and then, without opening the oven door, reduce the heat to 200 and bake for 55-60 minutes more until the center moves slightly and the edges are ready.
Turn off the oven and let the cheesecake cool for 15 minutes before removing it.
Let cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours overnight.
Cake
Prepare the strawberry puree by adding chopped strawberries, sugar, gelatin and water in a small saucepan and bring to a boil. Let it boil for 2-3 minutes or until the strawberries soften and the sugar melts. Pour into a food processor and puree. Set aside.
Add the flour, sugar, baking soda and baking powder to the bowl of a stand mixer equipped with a paddle attachment.
With the mixer on low speed, slowly add the butter to the flour mixture.
In a medium bowl, combine sour cream, eggs and strawberry puree and beat together.
Slowly add wet ingredients to flour mixture and mix well.
Add the pink food coloring until you get the shade of pink you like and scrape the sides of the bowl and mix at high speed for 2-3 minutes.
Pour dough evenly between the two cake pans and bake for 20-25 minutes or until a stick inserted in the middle of each cake comes out clean.
Let cool in the molds for about 10 minutes and then stir and let cool completely on a wire rack.
Frost:
In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and butter and cream for 2-3 minutes or until light and fluffy. Add the vanilla and blend until well blended.
With the mixer on low speed, add the powdered sugar one cup at a time. Scrape the sides and bottom of the bowl.
Add the whipped cream and slowly increase the speed to high and mix for 2-3 minutes.
Crumble:
Add Oreo cookies to a food processor and puree until a thick crumb is obtained. Remove half of the crumbs and add the whipped topping and gelatin mixture. Using a fork (or your hands make it much easier) mix the crumbs around until evenly covered. Pour it back into the bowl with the unfilled cookie crumbs and mix it lightly to distribute it evenly.
Assembly:
- Take one cake layer and place face-down onto a cake stand or serving plate. Generously top with about ¾ cup frosting and spread evenly.
- Remove the ring from the springform pan and flip the cheesecake face-down onto the frosted cake layer, slowly take off the bottom of the springform pan and the parchment paper. Generously top the cheesecake layer with frosting.
- Place the last cake layer on top and generously coat the cake with the remaining frosting and smooth.
- Use your hand to gently press the crumble around the sides and top of the cake.
- Store the cake in the refrigerator, if possible, in an airtight container, or covered with plastic wrap.