Strawberry Crunch Cheesecake for 12

Instructions:

1. Combine the 180g crumbs, 85g melted butter, and 8g sugar in a bowl until it feels like wet sand.
2. Press the mixture firmly into the bottom of an 8-inch springform pan using the bottom of a flat glass.
3. Chill the crust in the freezer for 10 minutes to set.
4. Beat the softened cream cheese and 120g powdered sugar until the mixture looks pale and glossy.
5. Fold in the vanilla extract and 60g freeze-dried strawberry powder until the color is a consistent pastel pink.
6. In a separate bowl, whip the chilled heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the cheese mixture using a spatula to maintain the air bubbles.
8. Pour the filling into the chilled crust and smooth the top.
9. Pulse 120g Golden Oreos and 60g freeze-dried strawberries in a processor until they are coarse crumbs.
10. Stir in 42g melted butter and 16g powdered sugar until the crumbs are coated and mahogany-pink.
11. Generously sprinkle the crunch over the top of the cheesecake, pressing very lightly.
12. Refrigerate for at least 6 hours before releasing the springform ring.