Prepare the Crust:

• In a food processor, pulse the 24 Golden Oreo cookies into fine crumbs.
• Transfer the crumbs to a bowl and mix in the melted butter until well combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
• Refrigerate the crust while preparing the filling.

Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add the powdered sugar and vanilla extract; continue beating until fully incorporated.
• In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
• Gently fold the whipped cream into the cream cheese mixture until smooth.
• Divide the filling into two equal parts. To one part, fold in the strawberry purée until evenly mixed.
• Spread the strawberry-infused filling over the prepared crust, smoothing the top.
• Layer the plain cheesecake filling over the strawberry layer, smoothing the surface.
• Refrigerate the cheesecake for at least 4 hours, or until set.

Prepare the Strawberry Crunch Topping:

• In a food processor, pulse the 12 Golden Oreo cookies and freeze-dried strawberries until they form coarse crumbs.
• Transfer the mixture to a bowl and stir in the melted butter until the crumbs are moistened and clump together slightly.

Assemble and Serve:

• Once the cheesecake is set, remove it from the refrigerator.
• Sprinkle the strawberry crunch topping evenly over the top, pressing gently to adhere.
• Carefully remove the sides of the springform pan.
• Slice and serve chilled.