2.4 ounces freeze-dried strawberries (2 bags)

14 Golden Oreo Thins (3/4 cup crumbs)

1 Tablespoon strawberry powder

Reserved freeze-dried strawberry crumbs

2 Tablespoons unsalted butter, melted

10 full graham cracker sheets (1 1/2 cup crumbs)

1/4 cup sugar

6 Tablespoons unsalted butter, melted

Pinch of Kosher salt

1 1/2 cups heavy whipping cream, cold

16 ounces full-fat cream cheese, cold

1/2 cup sugar

1/4 cup powdered sugar

1 teaspoon lemon zest (about 1 lemon)

1 Tablespoon fresh lemon juice

1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)

1/3 cup full-fat sour cream

Reserved strawberry powder

Fresh strawberries, for garnish

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Make the strawberry powder by blending freeze-dried strawberries into a fine powder and sifting out chunks. Reserve chunks for topping.
Prepare the strawberry crunch topping by processing Golden Oreos into crumbs. Mix 2/3 of crumbs with strawberry powder, reserved strawberry chunks, and melted butter. Stir in remaining crumbs. Refrigerate until needed.
Make the graham cracker crust by pulsing graham crackers into crumbs, then mixing with sugar, butter, and salt. Press into an 8-inch springform pan. Chill in fridge.
Whip the heavy cream into stiff peaks. Set aside.
Beat cream cheese, sugar, powdered sugar, lemon zest, lemon juice, and vanilla until smooth. Add sour cream and reserved strawberry powder, mixing until combined.
Fold whipped cream into the cream cheese mixture until light and airy.
Spread the filling over the chilled graham cracker crust and smooth the top.
Sprinkle strawberry crunch topping evenly on top.
Cover and chill for at least 4 hours, or overnight, until fully set.
Garnish with fresh strawberries before serving.

Chill overnight for best results.
You can substitute the graham cracker crust with Oreo or cookie crusts.
Fresh strawberries make a great garnish but do not replace freeze-dried strawberries for the topping.
Store in the fridge up to 5 days; avoid freezing.
For a twist, add chocolate drizzle or chopped nuts to the topping.