Servings
12-16 servings (split between the two cheesecakes)
Total time
Approximately 90–105 minutes active, plus chilling time (refrigerate at least 4 hours or overnight for best set)
Equipment
Two 9-inch springform pans (or one 9-inch and one 8-inch if you prefer different sizes)
Mixing bowls
Electric mixer or stand mixer
Spatula
Measuring cups and spoons
Food processor (optional, for crushing cookies)
Parchment paper or nonstick spray
Ingredients, clearly organized
Crust (for both cheesecakes can share or be prepared separately)
2 cups crushed vanilla wafers or graham crackers
½ cup melted butter
¼ cup granulated sugar
Cheesecake Base (shared creamy filling components; adapt amounts if making two separate flavors)
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
Strawberry Crunch Layer
1 cup crushed Golden Oreos
2 tbsp melted butter
Banana Pudding Cheesecake components (for the banana pudding flavor narrative)
Note: If you want a Banana Pudding Cheesecake layer, you can fold in a banana pudding-inspired filling or use a banana-flavored addition within the base mixture or as a separate swirl. The original provided ingredients cover the crust and basic cheesecake; here’s a clear path to a banana pudding flavor using common additions.
Optional Banana Pudding flavor additions (to incorporate in the second cheesecake)
1/2 cup mashed ripe banana (about 1 medium banana)
1/2 cup banana pudding mix prepared with milk (follow package directions, cooled)
Extra vanilla wafer crumble for topping
Step-by-step method (organized and easy to follow)
