Start by crushing the Golden Oreos in a food processor until they form coarse crumbs. Mix them with melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan, pushing slightly up the sides to create an even layer. Place the crust in the freezer while you prepare the filling.

Purée your strawberries using a blender or food processor and set aside. Then, mix the softened cream cheese, powdered sugar, lemon juice, and vanilla extract in a large bowl. Use an electric mixer to ensure it’s silky smooth.

Using your electric mixer’s whisk attachment, beat the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into your cream cheese mixture, keeping it light and fluffy. Split the mixture into two bowls. Fold the puréed strawberries into one bowl to create a gorgeous pink layer.

Pour the strawberry cream cheese mixture onto the prepared crust and smooth it out. Follow with the plain cheesecake layer, ensuring it covers the first evenly. Cover the pan with plastic wrap and chill in the freezer for at least 4-5 hours or overnight to set properly.

Once set, remove the cheesecake from the springform pan. Coat the top and sides generously with strawberry crunch topping for that signature texture. Your masterpiece is ready to serve!