Preheat oven to 325°F (160°C) if you’re making a baked crust.

Crush Golden Oreos into fine crumbs using a food processor or by sealing them in a bag and pounding with a rolling pin.

Mix cookie crumbs, melted butter, and sugar in a bowl until combined.

Press the mixture firmly into mini cupcake liners or silicone molds.

Bake for 8–10 minutes, then let cool.

In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.

Add sour cream, eggs (one at a time), vanilla extract, and lemon juice. Mix until just combined.

Fold in diced strawberries or strawberry puree.

Spoon the filling evenly over the cooled crusts, filling each liner almost to the top.

Bake at 325°F (160°C) for 20–25 minutes, until the centers are set but slightly jiggly.

Remove from oven and allow to cool at room temperature before refrigerating for at least 2 hours.

In a food processor, pulse Golden Oreos into crumbs.

Add strawberry gelatin mix (or freeze-dried strawberry powder).

Pour in melted butter and mix until the crumbs are coated.

Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 5 minutes or let it firm up at room temperature.

Remove chilled cheesecake bites from liners or molds.

Generously coat each cheesecake bite with the strawberry crunch topping.

Garnish with a dollop of whipped cream, a fresh strawberry, or a drizzle of white chocolate.