Start by preparing your crust. In a food processor or a ziplock bag, crush the Golden Oreo cookies until they resemble fine crumbs. Melt the salted butter and mix it with the cookie crumbs until all the crumbs are well-coated. Press this mixture firmly into the bottom of a 9-inch springform pan and extend it about an inch up the sides. To make sure it sets properly, freeze the crust for about 15 minutes.

Now, let’s make the cheesecake filling! In a large mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Using an electric mixer, beat the mixture on medium speed until it becomes smooth and creamy, which should take about 2-3 minutes.

Next, it’s time to whip the heavy cream. In a separate bowl, pour in the heavy whipping cream and beat it with clean beaters until stiff peaks form. This process usually takes around 3-5 minutes.

Once your whipped cream is ready, gently fold it into the cream cheese mixture. Use a spatula for this step and make sure to incorporate it gradually to prevent deflating the whipped cream.

Let’s add that delicious strawberry flavor! Divide the filling in half, placing one portion into another bowl. Puree the fresh strawberries until smooth, then gently fold this puree into the half of the filling mixture you set aside.

Begin layering your cheesecake! Start by pouring the strawberry cheesecake filling into the frozen crust and smoothing it out with a spatula. Then, carefully spoon the remaining vanilla cheesecake filling on top.

Cover the springform pan with plastic wrap and place it in the freezer. Allow the cheesecake to chill for at least 4-5 hours, or ideally overnight, to fully set.

After the cheesecake has set, it’s time for the grand assembly! Remove it from the freezer and carefully release the sides of the springform pan. Coat the top generously with the strawberry shortcake crumble.