1 box strawberry cake mix

1 cup water

1/2 cup vegetable oil

3 large eggs

1 cup fresh strawberries, diced

16 oz (2 packages) cream cheese, softened

1 cup granulated sugar

2 large eggs

1 cup sour cream

1/4 cup heavy cream

1 tsp vanilla extract

1/4 cup all-purpose flour

For the Strawberry Crunch Topping:

1 cup strawberry-flavored cereal (like Strawberry Cheerios or similar)

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1 cup unsalted butter, softened

4 cups powdered sugar

1/4 cup heavy cream

1 tsp vanilla extract

1/4 cup strawberry puree (from fresh strawberries or store-bought)

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, mix the strawberry cake mix, water, vegetable oil, and eggs until well combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool completely before removing from the pans.

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

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

Add the eggs one at a time, mixing well after each addition.

Stir in sour cream, heavy cream, and vanilla extract until fully combined.

Add flour and mix until just combined.

Pour the cheesecake batter into the prepared springform pan and smooth the top.

Bake for 50-60 minutes, or until the center is set but slightly jiggly.

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.

Remove from the oven and refrigerate for at least 4 hours or overnight.

In a medium bowl, mix the strawberry-flavored cereal, granulated sugar, and melted butter until the cereal is evenly coated.

Spread the mixture out on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until crispy. Allow to cool.

In a large bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, heavy cream, vanilla extract, and strawberry puree, beating until smooth and spreadable.

Place one layer of strawberry cake on a serving platter.

Spread a layer of frosting on top of the cake layer.

Carefully place the cheesecake layer on top of the frosting.

Add the second layer of strawberry cake on top of the cheesecake.

Frost the top and sides of the cake with the remaining frosting.

Sprinkle the strawberry crunch topping over the top of the frosted cake.

Chill the cake for about an hour before slicing.

Serve and enjoy your delicious Strawberry Crunch Cheesecake Cake!