48 golden oreos (about one package + one sleeve), divided
10 tablespoons melted butter, divided
1 tablespoon powdered unflavored gelatin
2 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
1/2 cup heavy cream
1 pound fresh strawberries, hulled and chopped
1 package strawberry gelatin powder , as needed
1 teaspoon powdered unflavored gelatin
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
8 strawberries, halved
Lightly grease or butter a 9 x 13″ baking dish.
Place half of the oreos in a food processor and pulse until fine crumbs form. Add 5 tablespoons of melted butter to the oreo crumbs and pulse again until well-combined and the crumbs are sticking together. Press the crumbs into the prepared baking dish and freeze for 20 minutes.
While the crust sets, prepare the filling. In a small, microwave-safe bowl, sprinkle 1 tablespoon of gelatin over 1/4 cup of cold water. Set aside.
Meanwhile, in a large bowl, beat the cream cheese until fluffy. Add in the condensed milk, a bit at a time, and beat until smooth. Mix in the lemon juice and vanilla extract.
Once the gelatin is set, place it in microwave and heat until gelatin turns to liquid, about 10 seconds. Pour the liquid gelatin mixture into the cheesecake filling mixture and beat to combine. Pour half of the cheesecake mixture into a separate, bowl.
In the bowl of the food processor, process the strawberries until no chunks remain. Pour the strawberry puree into one of the bowls of cheesecake mixture. Mix until well-combined.
Pour the strawberry cheesecake mixture over the chilled oreo crust. Smooth out using the back of a spoon. Place back in the freezer to set slightly.
Add 1/2 cup heavy cream to the second bowl of cheesecake mixture. Mix until well-combined. Once the first cheesecake layer has slightly firmed up, pour this vanilla cheesecake layer over top and smooth. Place back in the freezer.
Pulse the remaining oreos in the food processor until fine crumbs form. Melt the remaining 5 tablespoons of butter and pulse again until all of the crumbs have been coated. Place about 1/4 of the crumbs in a small bowl and pour over the strawberry gelatin powder, a tablespoon at a time. Pinch the crumbs together to incorporate the gelatin powder and create small crumbs. Add strawberry gelatin powder until the crumbs turn a light pink, and then sprinkle both the plain and strawberry-flavored crumbs over the cheesecake. Once fully covered, refrigerate the cheesecake for at least 4 hours, or freeze for at least 1.5 hours.
To top and serve, make stabilized whipped cream. Sprinkle the teaspoon of gelatin over 4 teaspoons of cold water. Allow the mixture to sit for 5 minutes, then microwave the gelatin for 10 seconds, or until liquidy. Beat the heavy cream, powdered sugar, and vanilla in a large bowl until stiff peaks form. Pour in the liquid gelatin and beat until well-combined.
Cut the cheesecake into bars and pipe the stabilized whipped cream in the center of the tops of each bar. Place a halved strawberry on top of each mound of whipped cream and refrigerate until ready so serve.