Preheat your oven to 325°F (160°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes until light golden brown. Allow it to cool completely.

In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add sour cream and vanilla extract. Incorporate eggs one at a time.

Pour the filling over the cooled crust and bake for 45-50 minutes until slightly wobbly in the center. Let cool in the oven for about an hour.

Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

Dissolve Strawberry Jell-O in boiling water, then add cold water. Once thickened, fold in whipped topping and chopped strawberries.

Spread the strawberry mixture over the chilled cheesecake, followed by a dollop of whipped cream.

Combine crushed Golden Oreos with melted butter and a sprinkle of Strawberry Jell-O powder. Sprinkle over the cheesecake.