Strawberry Cheesecake Pudding

Start by setting up a double boiler. Add 2 tablespoons of butter, flour, and granulated sugar to the bowl, whisking until the mixture resembles cornmeal. Slowly whisk in the milk, half a cup at a time. Continue whisking for 10-12 minutes, until the mixture thickens and coats the back of a spoon.

In a separate bowl, whisk the egg yolks. Gradually ladle in a few tablespoons of the hot milk mixture, whisking constantly. Add about half a cup of liquid to the yolks before whisking the tempered eggs back into the pudding mixture. Continue to whisk the pudding over medium heat for another 12-15 minutes, until thickened. Stir in the vanilla extract and vanilla bean paste.

In a large bowl, combine the room-temperature cream cheese, powdered sugar, cornstarch, and remaining room-temperature butter. Use a hand mixer or stand mixer with the whisk attachment to beat the mixture on high speed for 5-6 minutes, until smooth and fully combined.

Fold the cream cheese mixture into the pudding until well combined. Refrigerate the mixture while you prepare the serving dish.

Line the bottom of your serving dish with crushed Golden Oreos and sliced strawberries. Spoon in about a third of the pudding mixture, then add another layer of crushed Oreos and strawberries. Repeat until the dish is full, ending with a layer of pudding. Garnish as desired.

Refrigerate the assembled dessert for at least 8 hours before serving to allow the flavors to meld together. The dessert will keep covered in the fridge for about four days.