Preheat your oven to 350°F. Line the bottom of an 8” springform pan with parchment paper and spray the sides.

In a stand mixer, beat softened cream cheese until fluffy, then gradually mix in granulated sugar and cornstarch.

Add eggs one at a time, blending well after each addition, followed by vanilla extract and heavy cream.

Pour the mixture into the prepared pan and bake for 10 minutes at 350°F, then reduce the heat to 200°F and bake for an additional 55-60 minutes until slightly jiggly in the center.

Let cool in the oven for 15 minutes before transferring to the refrigerator to chill for at least 2 hours.

In a saucepan, combine chopped strawberries, sugar, strawberry Jell-O, and water; bring to a boil over medium heat for 2-3 minutes until the strawberries soften.

Remove from heat and let it cool slightly, then puree the mixture in a blender until smooth.

Set the strawberry puree aside to cool completely.

Preheat the oven again to 350°F and prepare two 8” round cake pans by greasing and lining them with parchment.

In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and baking soda.

In a separate bowl, combine softened butter with the dry mix, blending until crumbly.

Add yogurt, eggs, vanilla extract, and cooled strawberry puree, mixing until just combined.

Evenly distribute the batter into the prepared pans and bake for 20-25 minutes.

Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.

In a bowl, beat together softened cream cheese and butter until fluffy.

Gradually add in the powdered sugar, mixing until well incorporated, then blend in the vanilla extract.

Pour in the heavy cream and beat until the frosting becomes light and airy.

Chill the frosting in the refrigerator for about 10-15 minutes before using.

Crush the Golden Oreos in a resealable plastic bag until you have fine crumbs.

In a mixing bowl, combine half of the crushed Oreos with whipped topping and strawberry Jell-O, mixing until evenly coated.

Add the remaining plain cookie crumbs, combining just until mixed.

Begin assembly by placing one strawberry cake layer upside down on your serving platter.

Spread a generous layer of frosting on top, then carefully add the cooled cheesecake layer.

Frost the cheesecake, then gently place the second strawberry cake layer on top.

Finish by frosting the top of the cake and pressing the crunchy topping onto the sides and the top.

Chill the assembled cheesecake in the refrigerator for at least 4 hours before serving.