Strawberry Shortcake/Banana Cream Cheesecake Bars

Tools:

-Stand or hand mixer

-8 1/2X12 1/2 rectangle baking dish 

-Roasting pan that baking dish can fit in

Crust:

1 box of graham crackers

1 stick of butter 

1/2 teaspoon of cinnamon

Filling:

-2 blocks of cream cheese

-2 cups of sour cream 

-3 eggs 

-1 & 1/4 cup of sugar

-Zest of one lemon

-1 tablespoon of vanilla 

Whipped Cream:

-1 cup of heavy whipping cream

-1/4 cup of sugar

-1 tablespoon of vanilla extract

Crunch topping:

-1/2 a pack of Golden Oreos

-Package of pudding or jello flavor you like (I used half a pack of strawberry jello and 1/2 a package of banana cream pudding mix)

-1 stick of melted butter

1. Pre-heat oven to 325º and boil a pot of water (enough to reach halfway up baking dish) 
2. Add graham crackers to ziplock bag and crush with rolling pin until desired texture. Can also do this in a food processor. Add to a mixing bowl and mix in cinnamon & melted butter.
3. Press graham cracker mixture into greased baking dish using measuring cup & bake for 5 min. Once out set aside.
4. In a stand mixer or bowl add 2 blocks of softened cream cheese and mix on medium speed until smooth.
   
5. Slowly add sugar and mix until smooth
6. Next, add eggs 1 at a time to the cream cheese mixture, mixing and scraping the bowl in-between each egg being added. Do not over mix!
7. Add sour cream, vanilla, & lemon zest and mix until combined. 
8. Pour cheesecake mixture into baking dish smoothing the top with offset spatula. 
9. Next, place baking dish into roasting pan and onto the center rack in oven. Slowly pour boiling water into the roasting pan being careful not to get any on the cheesecake filling. Fill just until water is halfway up the side of the baking dish.
10. Bake cheesecake about 45 min or until center is still jiggly. Let cool on counter then wrap in plastic wrap and place in the refrigerator overnight. 
11. In a cold metal bowl add cold heavy whipping cream, sugar, and vanilla and whip on high speed until stiff peaks form. Set aside.
12. Place Golden Oreos in ziplock bag and crush with rolling pan until desired texture.
13. Divide cookie mixture in different bowls depending on how many flavors you are making. Sprinkle with pudding or jello mix and stir melted butter mixing until cookie pieces are coated in butter and pudding/jello mix
14. Top cheesecake bars with whipped cream then cookie crunch topping let set in refrigerator for a few hours before slicing into squares and serving.

*All ingredients should be room temp 

Bake at 325° for 45 min, should still jiggle in the middle. Loosely cover and let set overnight in the refrigerator!