Add 16 Golden Oreos to a food processor or blender and pulse until finely crushed. Add melted butter and pulse again until combined.
Press the mixture firmly into a parchment-lined baking pan.
Bake at 350°F for 10 minutes, then set aside to cool.
Blend 1 cup of strawberries. Pour into a pan. Add 2 tbsp of sugar and lemon juice. Cook on medium low heat for around 10 minutes. Set aside.
In a large bowl, whisk the cream cheese until smooth. Add sugar and whisk until fully combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
Pour half of the plain cheesecake filling over the cooled crust and smooth it out.
To the remaining filling, add strawberry purée and heavy cream. Mix well. Add food coloring if desired.
Carefully spoon the strawberry cheesecake mixture over the first layer and smooth the top.
Bake at 325F for 45-55 minutes or until set. Allow to cool completely, then refrigerate for at least 5 hours (or overnight for best results).
In a blender or food processor, pulse Golden Oreos and freeze-dried strawberries until crumbly. Add melted butter and pulse briefly until combined.
Sprinkle the strawberry crunch topping evenly over the chilled cheesecake. Slice and enjoy!