Preheat your oven to 325°F (160°C).

Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press into the bottom of a springform pan.

Bake the crust in the preheated oven for about 10 minutes.

Beat the softened cream cheese and sugar until smooth, then mix in sour cream and vanilla extract. Add eggs gradually, mixing well.

Pour the cheesecake filling over the cooled crust and bake for 45 to 50 minutes. Cool and chill for at least 4 hours.

Dissolve the strawberry Jell-O in boiling water, then add cold water and thicken. Fold in the whipped topping.

Spread the strawberry mixture over the chilled cheesecake and refrigerate.

Whip heavy cream with powdered sugar until stiff peaks form and spread over the strawberry layer.

Crush Golden Oreos and mix with melted butter and dry Jell-O powder. Sprinkle over the whipped cream.