Crust:

Cup of Yum
1. Add Oreo crumbs to a medium bowl and mix with melted butter until thoroughly combined.
2. Press the mixture onto the bottom and sides of a 19 or 10-inch springform pan or a 9x13-inch cake pan. Use a measuring cup to press the mixture, it makes the process very easy. Refrigerate for 20-30 minutes.

Gelatin Mixture:

1. Add 1 cup of cold water to a small bowl, sprinkle the gelatin on top, and let it bloom for 1-2 minutes. Whisk to combine, microwave for 30 seconds, and whisk until fully combined and a gelatin mixture is formed. Set aside.

Cheesecake Filling:

1. Add 1 ½ cups of strawberries to a food processor and process until smooth. Set aside.
2. In a large bowl, using an electric hand mixer or stand mixer, mix cream cheese, mascarpone cheese, and 1 cup of sugar at medium to low speed until combined. Stop once to scrape the sides and bottom of the bowl. Do not mix at high speed or overmix, as the mascarpone cheese can begin to separate.
3. Add the cold heavy whipping cream, remaining sugar, and vanilla extract in a chilled mixing bowl. Whip on high speed until stiff peaks form. Manually fold the whipped cream into the mascarpone cream cheese mixture using a spatula.
4. Add the strawberry puree to the gelatin mixture and mix.
5. Add the strawberry gelatin mixture to the cheesecake batter and mix to thoroughly combine.
6. Fold in with a spatula the remaining cubed strawberries.
7. Spread the cheesecake filling evenly on top of the crust. Level the top with a spatula.
8. Set the cheesecake in the refrigerator to chill and firm overnight for 6 hours or better.

Whipped Cream:

1. Add the cold, heavy whipping cream and sugar to a large mixing bowl. Whip on high speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip and pipe it on top of the cheesecake.
2. When ready to serve, carefully remove the cheesecake from the springform pan.
3. Decorate with fresh strawberries and mini Oreos. Always serve chilled.
4. Store in the fridge for up to 4 days.