Strawberry Crunch No Bake Cheesecake

Directions

• Pour golden Oreo cookies and melted butter into a food processor to have a fine mixture for the crust.
• Grease a 9-inch springform baking pan and pour the mixture. Smooth the surface by applying pressure on the crumbs with your fingers. Keep sides one inch higher than the central surface and refrigerate for a few minutes for setting.
• For the cheesecake filling, combine softened cream cheese, powdered sugar, vanilla, and lemon juice in a large bowl. Beat with an electric mixer until smooth.
• Pour whipped cream into a separate bowl and beat with an electric mixer for an ice-cream-like texture.
• Pour the whipped cream into the cheesecake filling with a spatula and gently fold it to ensure thorough mixing.
• Using another bowl, keep two portions of this mixture equal.
• In one portion, add pureed strawberries and mix them gently with a spoon.
• Pour strawberry-based filling on the prepared crust and smooth the level. Then add the other portion of cheese cream filling ( having no strawberries). Chill this assembly in the refrigerator for 4 hours to set perfectly.
• After chilling, pour strawberry crumb topping on the sides and top. Refrigerate again to set it for one hour, then serve.