Melt the butter in the microwave on low heat and then let it cool down slightly while you make the crumbs.

Make the strawberry golden Oreo crumbs by either pulsing the cookies in a food processor or by putting them in a zip bag with the freezed dried strawberries and beating them with a rolling pin. Make sure that the crumbs are fine and that there are no visible big chunks left.

Mix the crumbs with the warm butter and a pinch of salt until the mixture comes together and the crumbs are evenly coated in butter. If the mixture is too runny, place it into the fridge for a few minutes.

Spread the cookie mixture in your pan neatly and tightly. You can use your fingers for this step, or a flat bottom glass or the back of a spoon.

Refrigerate while preparing the cheesecake layer.

Place the very cold cream cheese and heavy cream into a bowl along with the sifted powdered sugar and vanilla extract. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.

Spread the cheesecake layer on top of the crust, then refrigerate while preparing the next layer.

Place very cold heavy cream, mascarpone, and cream cheese into a mixing bowl. Add sifted powdered sugar and whip with an electric hand mixer for 2-3 minutes, until fluffy.

Then, slowly start adding the strawberry reduction in 3-4 stages and mix after each addition, but do not over whip at this point.

Spread the strawberry cheesecake layer on top of the previous layer, then refrigerate while preparing the whipped cream topping.

Place very cold heavy cream and mascarpone into a mixing bowl, along with the sifted powdered sugar. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.

To finish, pipe or spread this whipped cream layer on top of the strawberry layer.

Refrigerate for at least four hours or overnight. For the cleanest cut, freeze it for 30 minutes before cutting. However, for my taste, the dessert is best served chilled, but not frozen.

Decorate with fresh strawberries and freezed-dried strawberries.