1. Prepare the Oreo Crust

• Preheat oven to 325°F (160°C).

• Combine crushed Golden Oreos and melted butter in a bowl until mixture resembles wet sand.

• Press the mixture evenly into the bottom of a 9-inch springform pan.

• Bake for 8–10 minutes until set. Remove and let cool.

2. Make the Cheesecake Filling

• Using a mixer, beat softened cream cheese and sugar until smooth and creamy.

• Add eggs one at a time, mixing well after each addition.

• Blend in sour cream and vanilla extract until incorporated.

• Gently fold in diced strawberries and red food coloring if using.

• Pour filling over the cooled crust, smoothing the surface with a spatula.

• Wrap the springform pan’s bottom with foil to prevent leaks, then place in a large baking pan filled halfway with hot water (water bath).

• Bake at 325°F (160°C) for 55–65 minutes until the edges are firm but the center jiggles slightly.

3. Cool and Chill

• Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.

• Remove from oven and water bath; refrigerate for at least 4 hours or overnight.

4. Prepare the Strawberry Crunch Topping

• In a food processor, pulse Golden Oreos and strawberry Jello powder until finely crumbed.

• Gradually add melted butter while pulsing until mixture clumps together like coarse crumbs.

• Evenly sprinkle the crunchy topping over the chilled cheesecake before serving