Make the Crust:

• In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly coated.
• Press the mixture into the bottom of a 9-inch springform pan or a pie dish, forming an even layer. Refrigerate while you prepare 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, and beat until well combined.
• In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until smooth and fluffy.
• Pour the cheesecake filling onto the prepared crust and spread it out evenly. Refrigerate for at least 4 hours or until set.

Make the Strawberry Topping:

• In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and the sauce thickens.
• Remove from heat and let cool to room temperature. Once cooled, spread the strawberry topping over the chilled cheesecake layer.

Make the Crunch Topping:

• In a small bowl, combine the crushed Golden Oreos, melted butter, and granulated sugar. Stir until the crumbs are coated in the butter.
• Sprinkle the crunch topping evenly over the cheesecake.

Serve:

• Once all the components are ready, slice and serve! Garnish with extra strawberries if desired.