Moi Moi

[UncutGingerXL @uncutgingerxl]

Slurp on dad's floppy foreskin😈

[Castle @castle_aaargh]

Still a bit sleepy...

[Wolf of X @WolfofX]

Bro just fulfilled that one childhood dream we all had

[YoungHungBigBR XXL 10” @younghungbigbr]

Playing with my big D

[Castle @castle_aaargh]

Yeah I'll just keep standing menacingly for a while...

[Massimo @Rainmaker1973]

Visual representation of someone pretending to help whilst causing pain.

[justasistertryingtotweet @Igottafigh64510]

Pretty much😂😂

[The Adventurous Soul @TAdventurousoul]

😂😂😂😂

[Simaro Ngongo Case @SimaroNgongoMba]

Best funny moment caught on camera😆😆

[THEMBO NYMPH 🧚🏻‍♀️ @thembonymph]

Goon morning 🥴

[Mohamednasr9000 @jilijllll]

شوفوا ازاى بيصوروا الافلام

[Wellness wins @Bro_Code_x]

Here's how to rid of insects for free

[Twink (1 Million+) @HungMassivTwink]

Do you think cock size matters? 👀 and comment why

[Sath_18 @En_Vita_Vazhi]

Boys 🤣🤣

[Daily Fun 😜 @Naki_BK8]

😂 Okay, let's settle this... Which clip wins the internet today? 🤔👇 Be honest—what moment had you laughing so hard you had to watch it again? 🤣💀

[FAREEDA KIRI🌹🌹🌹🌹 @Faridatu001]

Is this right to use shampoo to bath in this situation 🤔??

[World's Amazing Things @Hana_b30]

This is what grains of sand look like when magnified 100 to 300 times.

📸 Dr. Gary Greenberg

[Flavorful Kitchen Adventures @ann_ann886]

Strawberry Crunch Cheesecake

Serves: 12 • Prep: 30 minutes • Chill: 6 hours to overnight • Bake: 55–65 minutes (or no‑bake option included)

Ingredients
Crust
2 cups (200 g) vanilla wafer or graham cracker crumbs
2 tbsp granulated sugar
1/2 cup (115 g) unsalted butter, melted
Pinch fine salt
Cheesecake filling
24 oz (680 g) cream cheese, very soft
3/4 cup (150 g) granulated sugar
1/2 cup (120 g) sour cream
1/2 cup (120 ml) heavy cream
1 tbsp lemon juice
2 tsp vanilla extract
3 large eggs, room temp
Strawberry layer
2 1/2 cups (350 g) fresh strawberries, diced small
2 tbsp sugar
2 tsp lemon juice
1 1/2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Strawberry crunch topping
24 golden Oreos (or vanilla sandwich cookies), crushed coarsely
3 tbsp freeze‑dried strawberries, crushed to powder (or strawberry gelatin powder: 2 tbsp)
1/4 cup (55 g) unsalted butter, melted
Pinch salt
Whipped cream (optional)
1 cup cold heavy cream + 2 tbsp powdered sugar + 1/2 tsp vanilla
Equipment
9‑inch springform pan, parchment, foil for water bath

Instructions
Prepare the pan
Line bottom with parchment. Wrap the outside with a double layer of foil (prevents leaks in water bath).
Make the crust
Mix crumbs, sugar, salt, and melted butter until sandy. Press firmly over bottom and 1 inch up the sides. Bake at 350°F/175°C for 8 minutes; cool. Reduce oven to 325°F/163°C.
Strawberry layer (cool before using)
In a saucepan, combine strawberries, sugar, and lemon juice; cook over medium 3–4 minutes until juicy.
Stir in cornstarch slurry; simmer 1 minute until thick and jammy. Cool to room temp.
Cheesecake filling
Beat cream cheese and sugar on medium until completely smooth, 2–3 minutes. Scrape bowl.
Mix in sour cream, heavy cream, lemon juice, and vanilla until combined.
Add eggs one at a time on low speed just until incorporated (don’t overmix).
Assemble and bake
Pour half the cheesecake batter into the crust.
Spoon half the cooled strawberry mixture over in dollops; gently swirl.
Add remaining batter; tap pan to release bubbles.
Place pan in a larger roasting pan. Pour hot water halfway up the sides.
Bake at 325°F/163°C for 55–65 minutes until edges are set and the center wobbles like Jell‑O.
Turn oven off, crack door, and cool 1 hour. Remove from water, run a thin knife around the edge, and cool to room temp. Chill at least 6 hours or overnight.
Strawberry crunch
Toss crushed Oreos, strawberry powder (or gelatin), melted butter, and a pinch of salt until clusters form. Spread on a sheet and chill 10 minutes to set.
Finish
Unmold cheesecake. Spread the remaining strawberry mixture in a thin layer on top.
Press strawberry crunch over the top (and sides if you like).
Whip cream to soft peaks with sugar and vanilla; pipe or dollop. Garnish with fresh strawberry pieces.

No‑bake option
Crust: as above; chill 20 minutes instead of baking.
Filling: Beat 24 oz cream cheese + 2/3 cup sugar + 1 tsp vanilla + 2 tbsp lemon juice. Fold in 1 1/4 cups whipped cream (from 1 cup heavy cream, whipped with 2 tbsp powdered sugar). Layer: half filling → half strawberries → remaining filling. Chill 6–8 hours before topping with crunch.

Tips for clean slices
Warm a thin knife under hot water, dry, slice, and wipe between cuts.
For extra‑stable filling, mix 1 tsp powdered gelatin bloomed in 1 tbsp water into the warm strawberry layer (no‑bake) or into the warm heavy cream before adding to the baked filling.

Make ahead and storage
Keeps 4–5 days refrigerated, covered. Crunch stays crisp best if added day‑of.
Freeze (without whipped cream) up to 1 month; thaw overnight in the fridge.

[The Figen @TheFigen_]

This teacher loves her job too much.