Line a 9″ springform pan with parchment paper, including along the walls.

In a food processor, blend together the freeze dried strawberries from the topping section, cookies, and melted vegan butter until they resemble a wet crumb. Pour into a bowl and set aside.

Next, make the crust in a food processor as well. Pulse the cookies and melted vegan butter in the food processor again until they resemble a wet crumb again. This time, pour the crumbs into the springform pan, and press the crust firmly into the base of the pan. You can also work part of the crust up the walls of the cheesecake pan or just leave it as one even layer. Place the crust into the freezer to chill while you make the filling.

In a food processor, blend the vegan cream cheese, heavy cream, sugar, yogurt, vanilla extract and vanilla bean past together until you reach a silky consistency. You can pause the food processor to scrape down the sides as needed.

Remove the crust from the freezer and pour half of the vanilla cheesecake batter into the base of the crust. Spread the cheesecake to the edges of the crust, and set aside while you make the strawberry cheesecake layer.

To the food processor with the remaining vanilla cheesecake batter, add in the hulled strawberries and freeze dried from the cheesecake batter section. Blend until smooth.

Pour the strawberry cheesecake batter on top of the vanilla cheesecake batter, and spread the batter to the edges of the pan. Sprinkle the strawberry crunch topping on top evenly.

Chill the cheesecake in the freezer for 4-6 hours, or overnight.

Ready to serve: Carefully remove the cheesecake from the springform pan. Top with sliced strawberries and vegan whipped cream if desired. Enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days or in the freezer for up to 3 months.