* Ingredients :

+Bottom crust
°22 crushed pieces of gold ore
°5 tablespoons melted butter
+filling
°4 8-ounce packages cream cheese
°1 2/3 cups sugar
°1/4 cup cornstarch
°1 tablespoon pure vanilla extract
°2 large eggs
°3/4 cup heavy whipping cream
°A smoker jar with a layer of strawberry ice cream
+topping
°12 golden Oreos, crushed and divided into 2 bowls (one for topping the Oreos normal and one for strawberries)
°1 1/2 teaspoon of soft butter
°3 tablespoons of a sachet of strawberry jelly

Preheat the oven to 350 degrees Fahrenheit, line the outside of the pan with aluminum foil, and generously apply butter to the inside to prevent sticking.
Peel and crush Oreos and stir in the butter, pressing into the bottom of the springform pan.
Filling: Place an 8-ounce package of cream cheese, 1/3 cup sugar, and cornstarch in a large bowl.
Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese. Increase mixer speed to high and beat in remaining 1/3 cup sugar, then beat in vanilla.
Add the eggs, one at a time, beating the mixture well after each.
Add the cream.
At this point, mix the filling until it is completely combined. Be careful not to overmix the mixture.
Gently spoon half of the cheese filling onto the prepared crust. Spoon half a jar of strawberry filling here and there. Slide the butter knife through the strawberries to coat the cheese/berries. Pour the other half of the mixture and repeat the process with the strawberries on top too. Cook for 1 hour or until slightly jiggly when shaken gently.
Crumb Coating – In a small bowl or food processor, add the Oreo cookies and mix until you have large crumbs. Add the softened butter and mix gently with a fork or your hands until the pea-sized pieces come together. Place 2 tablespoons of the mixture in a small bowl and set aside. Pour the strawberry jelly powder over the remaining crumbs and continue to mix the pieces together. If necessary, add more softened butter to make the mixture adhere to the cake.