Preheat the oven to 325°F (160°C). Gather your equipment.

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press evenly into the springform pan and bake for 10 minutes. Allow to cool completely.

In a clean bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing until combined. Gradually add eggs, mixing on low speed until blended.

Pour the filling over the cooled crust and bake for 45-50 minutes until the center is slightly wobbly. Cool at room temperature, then refrigerate for at least 4 hours.

Dissolve strawberry Jell-O in boiling water. Add cold water and let cool for 10-15 minutes. Fold in whipped topping and chopped strawberries.

Spread the strawberry mixture evenly over the chilled cheesecake.

Whip heavy cream with powdered sugar and a splash of vanilla until stiff peaks form, then spread over the strawberry layer.

Combine crushed Golden Oreos with melted butter and dry strawberry Jell-O powder, sprinkle over the cheesecake just before serving.