Servings: 128 servings, 1 (3x4-inch) rectangle each
  •   Crust
  • 5 lb. Golden OREO Cookies, finely crushed
  • 1 lb. butter, melted
  •   Cheesecake
  • 5 lb. frozen strawberries in syrup, thawed, pureed
  • 2 oz. cornstarch
  • 8 lb. cream cheese, softened
  • 3 lb. canned sweetened condensed milk
  • 4 fl oz lemon juice
  • 2 fl oz vanilla
  • 32 fl oz eggs


Nutritional facts are based on a single serving
Calories 280
Total fat 18g
Saturated fat 9g
Trans fat 0.5g
Cholesterol 70mg
Sodium 200mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 17g
Protein 4g
Calcium 6%DV
Iron 4%DV


  1. Crust:  Mix cookie crumbs and butter; spoon evenly into 4 half-sheet pans. Place sheet of parchment paper over crumb mixture in one of the pans; use second sheet pan to firmly press crumb mixture onto bottom of pan. Repeat with remaining pans. Bake in 325°F standard oven 10 min.; cool completely.
  2. Cheesecake:  Mix strawberry puree and cornstarch in medium saucepan; cook on medium-low heat 6 to 9 min. or until thickened, stirring frequently. Cool.
  3. Beat  cream cheese and sweetened condensed milk in 12-qt. bowl of mixer fitted with paddle attachment. Beat 1 to 2 min. or until well blended; scrape down side of bowl. Blend in lemon juice and vanilla. Add eggs, 1 at a time, beating after each just until blended. Pour evenly over crusts. Drop strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
  4. Bake  30 to 32 min. or until centers of cheesecakes are almost set, rotating pans after 15 min. Cool completely. Cut into 4x8 yielding 32 pieces each half sheet pan.
  5. Serving suggestion

    Serve with whipped cream.

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