1. Pulse graham crackers into fine crumbs, mix with melted butter, and press into the base of a springform pan. Chill in fridge for 30 minutes.

2. In a mixing bowl, whip cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined.

3. In another bowl, whip heavy cream to stiff peaks. Gently fold it into the cream cheese mixture.

4. In a saucepan, cook fresh strawberries with granulated sugar and lemon juice over medium heat until jammy. Let cool.

5. Spread half of the cheesecake mixture over the crust. Add a layer of the cooled strawberry mixture. Spread remaining cheesecake filling on top. Smooth surface.

6. Chill in the refrigerator for at least 4 hours or overnight for best results.

7. Crush golden Oreos and freeze-dried strawberries together. Sprinkle over cheesecake before serving.

8. Garnish with additional fresh strawberries and drizzle with leftover strawberry sauce. Slice and serve cold.