• Add around 30 Golden Oreos to a food processor. Pulse until you have fine crumbs. Remove 1 cup of the crumbs for the Strawberry Crunch Topping and use the remaining 2 1/4 cups for the crust.

Golden Oreo Crust

• Combine the Golden Oreo crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour the crumbs into an ungreased 9" springform pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until your filling is ready.

Cheesecake Filling

• In the food processor, add 1/2 pound of hulled {tops cut off} strawberries and pulse until you have a puree {liquid}.
• Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cheesecake mixture until it is totally combined.
• Divide the cheesecake batter in half. Add the strawberry puree to half of the cheesecake filling and pour into the Golden Oreo Crust. Spread out into an even layer. Top with the remaining half of the cheesecake batter.

Strawberry Crunch Topping

• Add freeze dried strawberries to the food processor and pulse until you have a powder {there can be a few chunks}. Put the freeze dried strawberry powder into the Golden Oreos that you set aside. Add the softened butter and work it into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated.
• Sprinkle the Strawberry Crunch Topping over the top of the cheesecake in an even and thick layer. Refrigerate for 4 hours or overnight. Remove the ring around the springform pan to serve. Garnish with fresh strawberries and a dollop of whipped topping if desired. Store leftovers in the refrigerator for up to 4 days.