Denise's Strawberry Shortcake Cheesecake

Method

1. Preheat oven to 350°F.
2. Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
3. Crust — crush the Oreos and incorporate the butter, then press into the bottom of your springform pan.
4. Filling — place one 8-ounce package of the cream cheese, ⅓ cup of the sugar, and the cornstarch in a large bowl.
5. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese. Increase the mixer speed to high and beat in the remaining 1⅓ cups of sugar, then beat in the vanilla.
6. Blend in the eggs, one at a time, beating the batter well after each one.
7. Blend in the heavy cream. Mix the filling only until completely blended; be careful not to overmix.
8. Gently spoon half of the cheese filling on top of the prepared crust. Spoon plops of half the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marble the cheese. Spoon in the other half of the batter and repeat the strawberry process on top. Bake for 1 hour, or until there is only a slight jiggle when shaken gently.
9. Crumb topping — in a small bowl or food processor, pulse the Oreo cookies into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour the strawberry gelatin powder over the remaining crumbs and continue pinching the pieces together, adding more softened butter if needed for the mixture to stick to the cake.