Gluten free Oreo strawberry cheesecake

A dessert that is so good no one will even know it’s gluten free.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Crush cookies with icing. Mix well with melted butter in a bowl.

Step 2

Press onto the bottom of an ungreased 9-inch springform pan. Place in the refrigerator to chill for 30 minutes.

Step 3

Preheat the oven to 300 degrees F (150 degrees C).

Step 4

Place strawberries, sugar, water and cornstarch into a blender. Cover and puree until smooth.

Step 5

Pour strawberry sauce into a saucepan and bring to a boil over high heat. Boil and stir until sauce is thick/shiny about 2 minutes.

Step 6

Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

Step 7

Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk.

Step 8

Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined.

Step 9

Pour 1/2 of cream cheese mixture over crust; drop reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer.

Step 10

Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top.

Step 11

Cut through the top layer only with a knife to swirl strawberry sauce.

Step 12

Bake in the preheated oven until the center is almost set, 45 to 50 minutes.

Step 13

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour at room temperature. Refrigerate 8 hours to overnight before serving.

Step 14

Refrigerate covered for 4-6 hours

Step 15

Wash and slice fresh strawberries and place on top of cheesecake

Step 16

Drizzle with chocolate sauce and serve