Prepare the Crust: Crush Golden Oreos, mix with melted butter and sugar, press into liners, and bake 8–10 minutes at 325°F (160°C) or chill for 30 minutes for a no-bake version.
Make the Filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs, vanilla, and lemon juice. Fold in strawberries. Spoon into crusts and bake 20–25 minutes, then cool completely.
Make the Crunch Topping: Crush Oreos, combine with gelatin or strawberry powder and melted butter. Bake 5 minutes at 350°F (175°C) or air-dry for no-bake version.
Assemble: Coat chilled cheesecakes with strawberry crunch topping. Add whipped cream, fresh strawberry halves, or drizzle with melted white chocolate.
