In a food processor, pulse the Golden Oreos until they become fine crumbs—about 20-30 seconds.

Melt the unsalted butter in a microwave-safe bowl.

Mix the melted butter and a pinch of salt with the cookie crumbs until well-coated, then press the mixture firmly into a greased 9x13 pan.

Place in the freezer for 10-15 minutes, or until it’s solid and set.

In a mixing bowl, blend the softened cream cheese and pure vanilla extract until smooth and creamy, about 2-3 minutes.

Gradually incorporate the confectioners sugar to avoid clumps, then fold in the thawed whipped topping and diced strawberries until just combined.

Spread this cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula, and return it to the freezer to set for at least 30 minutes.

Boil water and dissolve the strawberry Jell-O mix in 1 cup of the boiling water, stirring until fully combined.

Pour in 1 cup of ice water to help cool the mixture quickly.

Once cooled, gently fold in another cup of thawed whipped topping for a fluffy texture.

Let this mixture chill in the refrigerator for about 15 minutes, or until slightly thickened.

Carefully pour the Jell-O layer over the cheesecake layer, ensuring even distribution.

Cover the pan with plastic wrap, then refrigerate it for at least 4 hours, or ideally overnight, until the Jell-O is fully set.

Once set, remove the pan and spread an additional layer of whipped topping on top.

Garnish with sliced strawberries or cookie crumbs before serving.

Cut into squares and serve chilled.