Start by crushing the Golden Oreos into fine crumbs using a food processor. Stir the crumbs with melted butter until evenly combined. Press the mixture tightly into the bottom of a 9-inch springform pan, slightly pushing up the sides. Freeze the crust to help it set while you prepare the filling.

Purée your fresh strawberries in a blender or food processor until smooth and set aside. Beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract in a large mixing bowl until creamy and lump-free. This step is essential for that velvety-smooth cheesecake texture.

Use an electric mixer to beat the cold heavy whipping cream into stiff peaks. Carefully mix the whipped cream into your cheesecake batter, splitting it into two portions. Stir the puréed strawberries into one half of the mixture to make a vibrant pink layer. The fun contrast of colors is what makes this cheesecake so beautiful.

Spread the strawberry-infused filling onto the prepared crust and smooth it into an even layer. Next, add the plain cheesecake mixture on top, making sure to cover the bottom layer completely. Wrap the springform pan with plastic wrap and chill it in the freezer for 4-5 hours or overnight to ensure it sets fully.

Once the cheesecake is chilled and firm, carefully remove it from the springform pan. Coat the top and sides with the strawberry shortcake crumble for that irresistible crunch. The crumble adds both texture and a burst of flavor that completes the dessert.