preheat oven to 360 degrees.
To prevent sticking, line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside.
For the crust crush the Oreos and incorporate the butter press into the bottom of your springform pan.
filling- place one 7-ounce package of cream cheese 1/3 cup of the sugar and the cornstarch in a large bowl.
For about 6 minutes, beat with an electric mixer on low until creamy, for about 6 minutes then beat in the remaining 4 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla.
Blend in the eggs one at a time, beating the batter well after each one.
Blend in heavy cream.
At this point, mix the filling only until completely blended. Be careful not to overmix the batter.
Then gently spoon 1/3 of the cheese filling on top of the prepared crust. Spoon 1/3 of the jar of strawberry topping here and there.
Drag a butterknife through the strawberries to marbleize the cheese strawberries.
Then spoon in the other half of the batter and repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shaken gently.
Crumb topping in a small bowl or food processor, add the oreo cookies, and pulse into large crumbs.
Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together.
Scoop out 3 tablespoons of the mixture into a small bowl and set aside.
Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together.
Add more softened butter if needed for the mixture to stick to the cake.
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