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Making cheesecake for the first time is always a bit of an adventure, and I can totally relate to the crust turning out harder than expected. From my experience, achieving a perfect crust texture requires balancing the amount of butter used and not overbaking it. Using all-purpose flour and crushed Oreos can give the crust a nice structure, but too much flour or overcompacting can make it tough. One trick I've found useful is to mix the crust ingredients just enough to combine and then press it gently into the pan without applying too much pressure. Also, chilling the crust before adding the filling can result in a better texture. Since you mentioned wanting to try a no-bake cheesecake next time, consider using gelatin (jello powder works well) to help set the filling without baking. No-bake versions often use cream cheese, whipped cream, and sometimes sour cream or condensed milk for creaminess. This approach eliminates the risk of overbaking or crust hardening. Strawberry crumbcake cheesecake is a delightful dessert with layers of flavor—from the creamy cheesecake filling to the crumbly crust and fresh fruit. If adding a strawberry topping, fresh berries or a quality jam work well for natural sweetness. Overall, cheesecake making is a learning process, and each attempt gives insights into technique and ingredient balance. Don’t be discouraged by the crust issue; with a few tweaks, your next cheesecake will surely impress! Happy baking! Feel free to experiment with ingredients like cold butter, different crust bases (graham crackers or cookie crumbs), and sweeteners to find your perfect match.