Prepare the Crust: In a bowl, combine the crushed graham crackers, light brown sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a parchment-lined 9-inch springform pan to form the crust. Refrigerate the crust while you prepare the filling.

Make the Cheesecake Filling: In a large mixing bowl, blend the room temperature cream cheese and sweetened condensed milk until smooth and creamy. Add the vanilla extract, heavy whipping cream, and powdered sugar. Beat together until the mixture becomes light and fluffy. In a separate smaller bowl, take about one-third of the cheesecake filling and stir in the strawberry emulsion (if using) and crushed freeze-dried strawberries until evenly combined.

Layer the Filling: Pour the strawberry-infused cheesecake filling onto the chilled crust, spreading it out evenly. Carefully layer the remaining plain cheesecake filling on top of the strawberry layer, smoothing it out as needed.

Prepare the Strawberry Crumble: In a bowl, crush the golden Oreo cookies and mix in the strawberry jello powder until combined. Add the melted butter, stirring until a crumbly texture forms.

Finish the Cheesecake: Sprinkle the strawberry crumble topping evenly over the cheesecake filling. Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight. If you're in a hurry, you can also freeze it for around 4 hours.

Serve: Once set, carefully release the cheesecake from the springform pan, slice, and serve chilled.