In a small saucepan, combine the diced strawberries and sugar over medium heat.
Cook for 5–7 minutes until the strawberries soften and release their juices.
Add the cornstarch slurry and cook for 2–3 minutes until thickened. Remove from heat and let cool slightly.
Spoon the strawberry topping evenly over the cheesecake layer.
4. Make the Crunch Topping:
In a bowl, mix the crushed golden Oreos, freeze-dried strawberries, and melted butter until crumbly.
Sprinkle the mixture evenly over the strawberry layer.
5. Bake:
Bake the bars for 30–35 minutes, or until the cheesecake is set and the topping is golden.
Let the bars cool to room temperature, then refrigerate for at least 4 hours or overnight for easy slicing.
Serve and Enjoy:
Once chilled, lift the bars out of the pan using the parchment overhang. Slice into squares and serve these delightful Strawberry Crunch Cheesecake Bars for a creamy, fruity, and crunchy treat!
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