Prepare the crust:

In a mixing bowl, combine the crushed golden sandwich cookies and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill while you prepare the filling.

Make the cheesecake filling:

In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully incorporated. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in batches until fully combined and fluffy. Pour the filling over the chilled crust, smoothing the top with a spatula.

Prepare the strawberry crunch topping:

In a medium bowl, combine the crushed golden sandwich cookies, crushed freeze-dried strawberries, and melted butter. Mix until crumbly and well combined. Evenly sprinkle the strawberry crunch mixture over the cheesecake filling.

Chill the cheesecake:

Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4–6 hours, or until fully set. For best results, chill overnight.

Serve:

Carefully remove the springform pan ring and transfer the cheesecake to a serving plate. Slice and serve chilled.