• Spray a 8 or 9 inch springform pan with cooking spray.

Making the strawberry crunch crust and topping

• Add 24 Golden Oreos (insides included) into a food processor and grind into smaller pieces. When almost finished, add in 2 tablespoons of freeze dried strawberry powder and blend until the powder is evenly distributed and the large chunks of Oreos are gone.
• Remove one cup of the Oreo and strawberry crunch mixture and reserve for the topping. Place in an airtight container.
• Microwave 3 tablespoons of salted butter just until melted, 15-30 seconds. Mix the butter into the remaining Oreo mixture.
• Add the crust mixture to the springform pan. Even it out and then press very firmly into the pan with a flat bottom of a measuring cup.

Making the strawberry filling

• Add enough berries to a food processor to create ½ cup of mashed berries. Start with 5-6 berries. The number needed will vary with the size of the strawberries. Blend them until the berries are mashed but not a liquid. Set aside.
• Add the room temperature cream cheese to the mixing bowl and mix on low speed until the cream cheese is light and fluffy with no lumps remaining. Approximately 2-3 minutes.
• Add 2 tablespoons of freeze dried powder and the mashed strawberries to the mixing bowl, and mix on low until blended. Approximately one minute.
• Add the powdered sugar and heavy whipping cream to the mixing bowl and mix on medium high to high until light and fluffy. Approximately 2-3 minutes.
• Pour the cheesecake filling on top of the crust and even out the top with a spatula.
• Refrigerate for a minimum of 6 hours but preferably overnight.

Topping the cheesecake

• Run a knife around the outside of the springform pan and then remove the ring.
• Melt one tablespoon of butter in the microwave, approximately 10-15 seconds. Mix the melted butter in with the one cup of the reserved strawberry crunch until the butter has been evenly distributed and the mixture resembles a crumble.
• Sprinkle the strawberry crunch over the entire cheesecake.
• Slice strawberries and place the strawberries slices around the outer edge of the cheesecake rim.
• If using a cardboard cake board or a serving plate, remove the cheesecake from the bottom of the springform pan with a cake lifter by gently sliding the cheesecake from the springform pan bottom on to the cake board or serving plate while supporting the underside of the cheesecake. [This can also be done before decorating, but I find it less messy overall to move the cheesecake after decorating.] Serve or refrigerate!