1. Preheat oven to 350F.

2. Make the crust. In a large bowl, or a food processor, add the graham cracker crumbs, sugar and melted butter. Mix to combine until all crumbs are moistened with the butter. Pour mixture into a 9-inch springform pan. Use the bottom of a cup or glass to press the mixture along the bottom and sides of the pan until smooth and even.

Bake in preheated oven for 8 minutes. Remove from oven and allow to cool on a wire cooling rack until ready to use. Reduce the oven temperature to 325F after taking the crust out of the oven.

3. Make the strawberry syrup for the strawberry layer. In a medium size saucepan, add 1 pound strawberries, ¼ cup sugar, and juice of lemon. Cook over medium heat, stirring frequently until the sugar is dissolved and strawberries begin to release their natural juices. Add red food gel (this is optional, but without it the strawberry color will be a paler pink color). Use an immersion blender or large blender (if you use a blender allow mixture to cool for 10 minutes before using), to blend until smooth.

Pour mixture through a fine mesh sieve to remove the seeds and the larger pieces.

Place mixture in refrigerator until ready to use.

4. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, add the softened cream cheese, sour cream and sugar. Beat until combined and creamy.

Add in the heavy cream, salt and vanilla extract. Beat until combined, making sure to scrape down the bottom of the bowl and sides, making sure everything is combined.

Add in the eggs, one at a time, and beat just until combined.

5. Pour 2/3 of the cheesecake mixture into the prepared crust.

6. Add the cool strawberry syrup to the remainder of the cheesecake filling, as well as 4 ounces of softened cream cheese. Beat until combined.

7. Pour the strawberry layer on top of the plain cheesecake layer.

8. Wrap the sides and bottom of the pan with aluminum foil, or you can set the 9-inch springform pan into a 10-inch round cake pan. Then, place into a larger 12- or 14-inch round cake pan, or large roasting pan. Pour hot water so that it comes up half way up the 9-inch springform pan. If you did the double pan method, with the 9-inch springform pan inserted into the 10-inch round cake pan, you will want to pour the water between the large outer most pan and the 10-inch pan. There should be no water in between the 9-inch springform pan and 10-inch pan. If you used the aluminum foil method, the aluminum foil should protect the 9-inch springform pan from the water, so you can pour the hot water into the large pan. Make sure that the hot water does not go over top of the aluminum foil. The water bath helps the cheesecake bake evenly and slowly, resulting in a creamy texture.

9. Bake in 325F preheated oven for 70-80 minutes, or until the edges are set and center wobbles slightly.

10. Allow to cool for 1 hour on a wire cooling rack, then place in refrigerator to chill for 4 hours or overnight (ideally overnight). Wrap the cheesecake with plastic wrap after chilling for 2 hours.

11. When ready to serve, make the crunch topping. In a food processor add Golden Oreos and pulse until finely ground. Add strawberry jello powder (or freeze dried strawberry powder), and water. Pulse a few times to combine.

12. Make the whipped cream. In the bowl of a stand mixer fitted with the whip attachment, add the heavy cream and powdered sugar. Whip until stiff peaks form. Place in a piping bag fitted with a 1M tip, or a zip-top bag with one corner snipped off. If you don’t have a 1M tip, you can just pipe dollops of whipped cream around the border.

13. Sprinkle the topping over the center of the cheesecake. Pipe rosettes of whipped cream around the outer cheesecake, and place a half cut strawberry in the center of each dollop. Serve and enjoy!