Using a blender or food processor, crush the golden oreos until you have a fine crumb.
In a medium bowl or jug, mix together the crumbs and melted butter until it resembles wet sand.
Press this into your 9-inch springform pan, going up slightly at the sides and making sure the bottom is even. Bake for 10 minutes then let cool completely.
Blend the strawberries until it is completely pureed. Pour into a small saucepan with the lemon juice, and bring to a boil over medium-high heat. Once it begins to boil, lower the temperature to medium-low and cook for 25-30 minutes. Stir occasionally until it is reduced down to ½ cup of strawberries.
Pour into a tray to let it cool down quicker.
Using a handheld mixer or in a stand mixer with the whisk attachment, whip the heavy cream until you have stiff peaks. This may take 4-5 minutes. Set aside.
In a stand mixer fitted with the paddle attachment, beat the cream cheese until it is completely smooth. It needs to be at room temperature or it will be too lumpy.
Add the cooled reduced strawberries, lemon juice, powdered sugar and vanilla to the cream cheese. Beat on medium speed until well combined. You may need to stop the mixer and scrape down the sides of the bowl. Once completely smooth and creamy, stop the mixer.
Fold in the whipped cream, do it gently as you don't want to deflate the whipped cream. Continue folding until it is completely incorporated.
Pour into the cooled crust and use a small offset spatula to smooth the top. Place plastic wrap on top of the springform pan and chill for 12 hours.
In a stand mixer with the whisk attachment or using a handheld whisk, whip the heavy cream on medium-high speed until you have stiff peaks.
Slowly pour in the sugar. Use immediately. I piped my whipped cream with a Wilton 1M tip.
Strawberry Crunch Topping
Crush the golden oreos roughly, you don't want it to be a powdered but quite coarse.
Mix with your freeze dried strawberry powder. Sprinkle on top of the cheesecake.
Heavy Cream: If you're in the UK, use double cream.Cream Cheese: If you are in Europe and your cream cheese comes in tubs instead of packets, you'll need to press your cream cheese with kitchen paper to remove moisture. Storage: Keep your cheesecake in the fridge for up to 5 days.