• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.
• Place cream cheese in a bowl with milk; soak for 20 minutes.
• Heat cream cheese with milk and cannabutter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.
• Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.
• Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.
• Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.
• Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Transfer to a wire rack to cool completely.

• Preheat the oven to 350 degrees, grease a 9×13″ pan, set aside.
• Pour batter into the prepared pan.Sprinkle with white chocolate chips.
• Melt cannabutter( a few seconds in microwave at a time until melted) then mix with cream cheese, and vanilla toether. Fold in strawberries.
• Spoon dollops of cream cheese mixture over cake, swirl gently with a knife.Bake for 40-45 minutes. Remove from the oven and let cool.Cut into slices and top with whipped cream and strawberries if desired.

•  Preheat the oven to 350°F (177°C). Generously grease a 9×13 inch cake pan.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the cannabutter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together.

  Next, add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Mixture will appear curdled and that’s ok. With the mixer on low speed, add the dry ingredients just until incorporated. With the mixer still running on low, slowly pour in the milk until combined.
• Pour batter into prepared cake pan. Bake for around 32-35 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake

Frosting Time!

• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute.

  Add the confectioners’ sugar and vanilla extract, and then beat on medium speed until combined and completely smooth, about 2 full minutes.

  Next, switch the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and beat until thick and stiff peaks form, about 1-2 minutes.
• Once your cake has completely cooled, frost your cake! You can use a piping tip if you have those skills, or you can just layer it on top, and garnish with more Oreo cookies on top.