Step 1: Prepare the Crust

1. In a medium bowl, combine 2 cups crushed vanilla wafers or graham crackers, ½ cup melted butter, and ¼ cup sugar. Stir until the mixture resembles wet sand.

2. Press the mixture evenly into the bottom of a 6-quart slow cooker lined with a parchment paper sling (two long strips crossed, overhanging the edges) to form a firm crust.

3. Chill the crust in the fridge for 15 minutes to set while preparing the filling.

   • Tip: Crush cookies finely for a smooth crust. Press firmly with a glass or spoon for an even layer. Use a slow cooker liner or parchment sling for easy removal.

Step 2: Prepare the Cheesecake Base

1. In a large mixing bowl, use a handheld mixer or stand mixer on medium speed to beat 16 oz softened cream cheese and ¾ cup granulated sugar until smooth, about 2 minutes.

2. Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 tsp vanilla extract and ½ cup sour cream until fully combined.

   • Tip: Soften cream cheese at room temperature for easier blending. Use room-temperature eggs to prevent lumps. Beat until smooth but avoid overmixing to maintain a creamy texture.

Step 3: Prepare the Banana Pudding Layer

1. In a medium bowl, prepare 1 box (3.4 oz) banana pudding mix with 1 ½ cups whole milk according to package instructions (typically whisking for 2 minutes until thickened).

2. Gently fold half of the cheesecake base into the prepared banana pudding to create a banana-flavored layer, reserving the other half for a plain cheesecake layer.

   • Tip: Work quickly as pudding thickens fast. Fold gently to maintain a light texture. If using mashed bananas, ensure they’re ripe for maximum flavor.

Step 4: Assemble in the Slow Cooker

1. Pour the plain cheesecake base over the chilled crust, spreading evenly with a spatula.

2. Gently spoon the banana pudding-cheesecake mixture over the plain layer, creating a distinct banana layer. Smooth the top carefully.

   • Tip: Layer carefully to maintain separation between the plain and banana layers. Use a slow cooker with a tight-fitting lid to trap moisture and ensure a creamy texture.

Step 5: Slow Cook

1. Cover and cook on low for 3-4 hours, until the edges are set and the center has a slight jiggle (like gelatin).

2. Check doneness at 3 hours; if the center is too loose, continue cooking in 15-minute increments. Turn off the slow cooker and let the cheesecake cool in the insert for 1 hour.

   • Tip: Avoid lifting the lid during cooking to maintain heat. Place a paper towel under the lid to catch condensation and prevent a soggy top. Cooking times vary by slow cooker model.

Step 6: Chill the Cheesecake

1. Use the parchment sling to lift the cheesecake out of the slow cooker and transfer to a serving platter, or leave in the insert if serving rustically.

2. Cover and refrigerate for at least 2 hours, or overnight, to fully set the cheesecake and enhance flavor melding.

   • Tip: Chilling firms the cheesecake for clean slices. Ensure the slow cooker insert fits in your fridge or transfer to a dish.

Step 7: Prepare and Add the Strawberry Crunch Layer

1. In a small bowl, combine 1 cup crushed golden Oreos, 2 tbsp melted butter, and ¼ cup crushed freeze-dried strawberries. Stir until the mixture is evenly coated and crumbly.

2. Sprinkle the strawberry crunch mixture evenly over the chilled cheesecake, pressing lightly to adhere.

   • Tip: Crush Oreos and strawberries finely for a uniform texture. Add the crunch just before serving to maintain crispness.

Step 8: Serve

1. Slice the chilled cheesecake into 8-10 squares or wedges, ensuring each piece has a balance of crust, cheesecake layers, and strawberry crunch.

2. Serve cold for a refreshing, creamy texture. Pair with iced coffee, lemonade, or a dessert wine (like Moscato) for a delightful vibe.

   • Tip: Use a sharp knife dipped in hot water for clean slices. Serve on plates to showcase the layered effect. Garnish with fresh strawberries or banana slices for extra flair.