Step 1: Preheat your oven to 350°F (175°C). Line and lightly spray an 8-inch springform pan with cooking spray. In a large mixing bowl, beat the cream cheese until fluffy. Gradually incorporate the granulated sugar and cornstarch, followed by the eggs and vanilla extract. Mix in the heavy cream until well combined. Pour this mixture into the prepared pan and bake for 10 minutes, then reduce the temperature to 200°F (93°C) and bake for an additional 55-60 minutes. Allow to cool and chill in the refrigerator.

Step 2: In a medium saucepan, combine the chopped strawberries, granulated sugar, strawberry Jell-O, and water. Bring to a gentle boil over medium heat until the strawberries soften, about 5-7 minutes. Remove from heat, let cool slightly, then blend until smooth. Set aside to cool completely.

Step 3: Preheat oven to 350°F (175°C) and prepare two round cake pans with parchment paper. Whisk together flour, baking powder, and salt. Cream softened butter with sugar until fluffy, then incorporate eggs, yogurt, and vanilla. Blend in dry ingredients, adding pink gel food coloring if desired. Divide batter and bake for 20-25 minutes until a toothpick comes out clean. Cool on wire racks.

Step 4: Beat softened butter and cream cheese until fluffy, adding powdered sugar gradually. Pour in heavy cream and whipped until it holds stiff peaks. Chill frosting in the refrigerator.

Step 5: Crush Golden Oreos in a food processor. Mix half with whipped topping and some strawberry Jell-O for flavor. Fold in remaining crumbs.

Step 6: Assemble the cheesecake by placing one layer of strawberry cake on a platter. Spread a layer of chilled cheesecake, followed by another cake layer. Frost the cake sides and top, then sprinkle Oreo crunch on top. Chill for several hours before slicing.