Strawberry Crunch Cheesecake Cake

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

In a large bowl, combine the cake mix, water, vegetable oil, eggs, and pureed strawberries. Mix 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. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.

Make the Cheesecake Layer:

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract, then mix in the eggs one at a time, followed by the sour cream. Mix until fully combined.

Pour the cheesecake batter into a greased 9-inch round springform pan. Bake at 325°F (163°C) for about 50-60 minutes or until the center is set and only slightly jiggly. Let cool completely in the pan before refrigerating for at least 4 hours or overnight.

Prepare the Crunch Topping:

In a medium bowl, mix the crushed Oreos, melted butter, and strawberry Jell-O until well combined. Set aside.

Make the Strawberry Sauce:

In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries are soft and the sauce thickens, about 10 minutes. Let cool.

Assemble the Cake:

Once the cakes and cheesecake are cool, level the tops of the cakes if necessary.

Place one layer of strawberry cake on a serving plate. Spread a layer of strawberry sauce over the cake, followed by the cheesecake layer. Place the second strawberry cake layer on top.

Top the cake with the crunch topping, pressing it down gently to adhere.

Serve:

Slice and enjoy this delightful Strawberry Crunch Cheesecake Cake!

This dessert is a crowd-pleaser with its delightful layers of strawberry and creamy cheesecake, topped with a crunchy, sweet finish. Enjoy!