Strawberry Crunch Cheesecake (Print Version)

# Ingredients:

01 - Graham cracker crumbs: 1 1/2 cups, for cheesecake crust.
02 - Unsalted butter: 1/2 cup, melted for crust and topping.
03 - Granulated sugar: 1 cup, for cheesecake filling.
04 - Cream cheese: 4 (8 oz) packages, softened for filling.
05 - Vanilla extract: 1 tsp, for flavor.
06 - Eggs: 4 large, for structure.
07 - Fresh strawberries: 1 cup, pureed for filling.
08 - All-purpose flour: 1/4 cup, for filling texture.
09 - Chopped strawberries: 1 cup, for crunch topping.
10 - Strawberry Jell-O powder: 1/2 cup, for topping flavor.
11 - Crushed graham crackers: 1 cup, for crunch topping.
12 - Unsalted butter: 1/2 cup, melted for crunch topping.
13 - Unsalted butter: 1/2 cup, softened for icing.
14 - Powdered sugar: 4 cups, for icing sweetness.
15 - Heavy cream: 1/4 cup (add more if needed for icing consistency).
16 - Vanilla extract: 1 tsp, for icing flavor.
17 - Fresh strawberries: 1/2 cup, pureed (or strawberry syrup) for icing flavor and color.
18 - Pink food coloring: optional, for icing color.

# Instructions:

01 - Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
02 - In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form the crust.
03 - In a large bowl, beat softened cream cheese until smooth.
04 - Gradually add sugar, mixing until creamy. Add vanilla extract, eggs, and flour, mixing until just combined. Fold in pureed strawberries.
05 - Pour cheesecake batter over the crust and bake for 50-60 minutes or until the center is set. Turn off the oven and let the cheesecake cool with the oven door slightly open for 1 hour.
06 - Once cool, chill the cheesecake in the refrigerator for at least 4 hours or overnight.
07 - For the crunch topping, combine chopped strawberries, strawberry Jell-O powder, crushed graham crackers, and melted butter in a bowl. Mix until combined.
08 - Once the cheesecake is set, evenly spread the strawberry crunch topping over the top.
09 - For the strawberry pink cream icing, beat softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, mixing until smooth.
10 - Fold in pureed strawberries and add a few drops of pink food coloring if desired.
11 - Carefully spread the strawberry pink cream icing over the cheesecake, leaving the crunch topping visible if desired.
12 - Remove cheesecake from the springform pan, slice, and serve chilled.

# Notes:

01 - This Strawberry Crunch Cheesecake combines creamy strawberry cheesecake, a graham cracker crust, a strawberry crunch topping, and a pink cream icing.
02 - Ideal for strawberry lovers and special occasions, with beautiful colors and delicious flavor.
03 - Serve chilled for the best texture and flavor experience.

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