Ingredients
4ozbuttermelted
½cuppowdered sugar
1cupall purpose flour
½tspsalt
8ozcream cheesesoftened
¼cupsugar
1tspvanilla
1pcegg yolk
¼tspsalt
5½cupsstrawberrydiced or halved
2tbspwater
1tbsplemon juice
2tspsugar
2tspflour
1cupall purpose flour
2tbsprolled oats
⅓cupbrown sugar
6tbspbuttersoftened
Preparation
For the crust:
Preheat the oven to 350 degrees F. Line an 8×8-inch square pan with foil or parchment paper.
Combine all crust ingredients in a bowl to form a soft dough.
Press dough into the bottom of the prepared pan. Bake for about 15 minutes or until the edges begin to turn lightly golden brown. Then, allow to cool for 5 to 10 minutes before continuing.
Cream together cream cheese and sugar until smooth and fluffy.
Add vanilla, egg yolk, and salt, and mix until well-combined. Set aside.
Combine all ingredients in a saucepan over medium heat. Cook for 10 to 15 minutes, stirring frequently, until reduced and thickened. Allow to cool until at least warm before using.
Mix all ingredients with a wooden spoon or by hand until a crumbly dough forms.
Pour cheesecake filling over baked crust, spreading to the edges and corners.
Then, evenly dollop cooled strawberry filling over cheesecake filling. Do not mix.
Crumble the brown sugar crumble topping evenly over the top of the strawberry layer.
Bake for 25 to 30 minutes or until the cheesecake layer is set and crumble topping is lightly browned.
Cool before serving. Enjoy!
