Begin by crushing the Golden Oreos using a food processor or a Ziploc bag and a rolling pin until you reach fine crumbs.

In a mixing bowl, combine the crushed Oreos with melted butter until evenly mixed, ensuring it holds together when pressed.

Prepare a 9-inch springform pan by pressing the crust mixture firmly into the bottom and up the sides for an even presentation.

Chill the crust in the freezer for about 10-15 minutes to firm up before adding the cheesecake filling.

In a large bowl, mix together the cream cheese, lemon juice, vanilla extract, and powdered sugar until the mixture is smooth and creamy, free of lumps.

In another bowl, whip the heavy cream until stiff peaks form.

Gently fold half of the whipped cream into the cream cheese mixture, being careful not to deflate the air incorporated.

Fold in the puree strawberries until well blended for a beautiful pink color.

Pour half of the strawberry cheesecake mixture into the crust and spread it evenly.

Layer the remaining plain cheesecake mixture on top of the first layer, smoothing it out for an even finish.

Cover the cheesecake with plastic wrap and freeze for 4-5 hours or overnight for best results.

Before serving, top with strawberry shortcake crumble for extra crunch and visual appeal.