Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers or Golden Oreos with sugar and melted butter. Stir until it resembles wet sand and press into a 9-inch springform pan.

Bake the crust for 10 minutes or until lightly golden. Allow to cool completely.

Beat together softened cream cheese and sugar until smooth. Gradually add sour cream and vanilla extract, mixing until fully incorporated.

Add eggs one at a time, mixing well after each addition.

Pour cheesecake filling over the cooled crust and bake for 45-50 minutes until the center is slightly wobbly. Let cool to room temperature and then chill in the refrigerator for at least 4 hours.

While the cheesecake chills, dissolve strawberry Jell-O in boiling water, then stir in cold water and set aside until thickened, about 20-30 minutes.

Gently fold in whipped topping and chopped strawberries once the Jell-O has thickened.

Spread the strawberry mixture evenly over the chilled cheesecake and let it set in the refrigerator for another 30 minutes.

In another bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the strawberry layer.

Combine crushed vanilla cookies with melted butter and dry strawberry Jell-O powder, mix and sprinkle over whipped cream topping.

Let chill for at least 1 hour before serving. Serve with extra whipped cream and fresh strawberries.