Preheat your oven to 375°F. Start by spraying the inside of a 9-inch springform pan with baker’s spray and lining the bottom with a round piece of parchment paper. This will help prevent sticking and make for easy removal later.
Take two large pieces of heavy-duty aluminum foil and tear them off. Place the springform pan on one piece of foil, bringing it up around the sides of the pan, then repeat with the second piece. This ensures that no water from the water bath leaks into the pan while baking.
To prepare the crust, mix together the graham cracker crumbs, granulated sugar, and melted butter in a large bowl until fully incorporated. Press this mixture firmly into the bottom and halfway up the sides of the prepared springform pan. Make sure you pack it tightly to create a sturdy crust.
Place the crust in the oven on the middle rack and bake for 10 minutes. Once done, remove it and allow it to cool completely before proceeding. Reduce the oven temperature to 325°F.
Start boiling water for the water bath by adding water to a 6 to 8 cup microwave-safe measuring cup. It generally takes about 3 to 4 minutes in a microwave to boil the water, but you can also use a stovetop kettle if you prefer.
For the cheesecake filling, add the room-temperature cream cheese and granulated sugar to a large mixing bowl. Using a handheld mixer, beat on medium speed for 1 to 2 minutes until the mixture is smooth and creamy.
With the mixer on low speed, add the vanilla extract and eggs, one at a time, ensuring you fully incorporate each egg before adding the next. Don’t forget to scrape down the sides and bottom of the bowl to remove any lumps.
Add the sour cream and mix just until incorporated. Be cautious not to overmix, as you want to avoid incorporating too much air into the batter.
Carefully pour the cheesecake filling into the cooled graham cracker crust, spreading it out into an even layer. Gently tap the pan on the counter a few times to release any air bubbles.
Place the cheesecake into a large roasting pan and carefully pour the boiling water into the roasting pan until it comes up about 1 inch on the side of the springform pan. This water bath helps prevent cracking while baking.
Bake for about 1 hour and 30 minutes, or until the cheesecake is just barely set in the center. It should have a slight wiggle when nudged. After baking, turn off the oven, crack open the oven door about 1 inch, and allow the cheesecake to cool in the oven for an hour.
After an hour, remove the roasting pan from the oven and then take off the aluminum foil from the springform pan. Use a sharp knife to run along the edges of the cheesecake to ensure it doesn’t stick.
Allow the cheesecake to cool on the counter for an additional hour, then transfer it to the refrigerator for a minimum of 8 hours, or ideally overnight, to set completely.
While the cheesecake is setting, preheat your oven to 350°F and line a rimmed baking pan with parchment paper.
In a small bowl, mix together the melted butter and strawberry gelatin powder, stirring until it dissolves. Then add in the crushed golden Oreo cookies and stir to coat the cookie pieces.
Spread the strawberry crunch mixture in an even layer on the prepared baking pan and bake for 8 to 10 minutes. Allow it to cool completely and break up any large chunks.
Once the cheesecake has cooled and set, remove the outer ring of the springform pan. Spread the strawberry preserves in a thin layer on top, leaving about half an inch space around the edges.
Top with the strawberry crunch mixture to completely cover the preserves. Just before serving, garnish with whipped topping by piping dollops around the outer edge and place a halved fresh strawberry in the center of each dollop. Finally, slice and serve!
