Strawberry Crunch Cheesecake Delight

Preheat the oven to 163°C (325°F). Grease and line a 23×33 cm (9×13-inch) baking dish. Mix graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let cool. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. Pour the cheesecake batter over the crust and smooth the top. Bake for 40–45 minutes, or until set with a slight jiggle in the center. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.

In a bowl, mix the crushed golden Oreos, freeze-dried strawberries (or strawberry gelatin mix), and melted butter until combined. Set aside.