18 oz. cream cheese, softened
1 C sweetened condensed milk
1/2 C strawberry jam, divided
10 oz. Oreo cookies, crushed
2/3 C unsalted butter, melted
Add Oreo cookies to a food processor. Process into fine crumbs.
Add butter and pulse until mixture resembles a sandy mixture.
Lightly grease two 9x5 loaf pans.
Pour mixture into pan. Press mixture firmly into the bottom and up the sides of tin.
Refrigerate for 30 min.
In a medium bowl, beat cream cheese, 1/4 C strawberry jam, and sweetened condensed milk, until smooth and well combined.
Remove cheesecake from fridge. Smooth half the strawberry cheese mixture over the crust.
Spread a thin layer of strawberry jam over the top. Use a knife or fork to swirl it into the cheesecake mixture, being careful not to touch the cookie crust underneath.
Spread remaining cheesecake on top of the bottom layer.
Top with strawberries.
Refrigerate for four hours, or overnight, before slicing into bars.