Ingredients:
For the Crust:
• 2 cups crushed vanilla wafers (or graham crackers)
• ½ cup melted butter
• ¼ cup sugar
For the Cheesecake Filling:
• 2 (8 oz) blocks cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) container whipped topping (like Cool Whip), thawed
• 1 tsp vanilla extract
For the Strawberry Crunch Topping:
• 1 cup fresh strawberries, halved
• ½ cup strawberry preserves or glaze
• ¾ cup crushed vanilla wafers
• 1 tbsp melted butter
For the Banana Pudding Layer:
• 2 ripe bananas, sliced
• 1 cup banana pudding (prepared from mix or homemade)
• Caramel drizzle (optional)
Instructions:
1. Preheat the oven to 350°F (175°C).
2. For the crust, combine the crushed vanilla wafers or graham crackers, melted butter, and sugar in a bowl. Press the mixture into the bottom of a rectangular baking dish. Bake for 10 minutes, then remove from the oven and set aside to cool.
3. For the cheesecake base, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
4. Pour the cheesecake mixture over the cooled crust. Bake for 30-35 minutes or until the cheesecake is set. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. For the strawberry crunch layer, mix the crushed golden Oreos with melted butter. Gently press the mixture onto the cooled cheesecake.
6. To finish, top the left side of the cheesecake with fresh strawberries and drizzle with strawberry sauce. On the right side, arrange banana slices and drizzle with caramel sauce.
7. Serve chilled and enjoy!
