Crush the Golden Oreo cookies in a food processor or in a ziplock bag using a rolling pin.

Mix the crushed cookies with melted butter until well combined.

Spray a 9-inch springform pan with cooking spray, then press the crust mixture evenly onto the bottom and one inch up the sides of the pan. Place in the freezer while you prepare the cheesecake filling.

In a bowl, use an electric mixer to blend the softened cream cheese, vanilla, lemon juice, and powdered sugar until smooth.

In a separate bowl, whip the heavy cream with a hand or stand mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Divide the mixture in half. Set one half aside and add the puréed strawberries to the other half. Gently fold until combined.

Pour the strawberry cheesecake mixture into the cookie crust and smooth the top. Layer the plain cheesecake mixture on top and smooth it out.

Cover the cheesecake with plastic wrap and place it in the freezer for at least 4-5 hours or overnight.

Remove the cheesecake from the freezer and springform pan. Coat the top and sides with the strawberry crumb topping. Return to the freezer until ready to serve. If needed, allow it to thaw for 10-15 minutes before slicing.