Begin by crushing 24 Golden Oreo cookies in a food processor until they form fine crumbs. Melt 4 tablespoons of salted butter and mix it with the cookie crumbs until combined. Press this mixture firmly into the bottom of a greased 9-inch springform pan, creating an even layer. Place it in the freezer for about 15 minutes to set while you prepare the filling.

In a large mixing bowl, combine 24 oz of softened cream cheese, 2 cups of powdered sugar, 2 teaspoons of lemon juice, and 2 teaspoons of vanilla extract. Using an electric mixer, beat the mixture on medium speed until it's completely smooth and creamy, about 2-3 minutes.

In a separate bowl, pour in 1½ cups of heavy whipping cream. Use a handheld mixer to whip the cream until stiff peaks form, which will take about 3-5 minutes on high speed.

Carefully divide the cheesecake mixture in half. Gently fold 1 cup of puréed fresh strawberries into one half of the filling until fully incorporated, creating a beautiful pink hue. Spread this strawberry mixture evenly over the chilled crust in the springform pan.

Now, take the remaining plain cheesecake mixture and spread it on top of the strawberry layer. Use a spatula to smooth the top carefully, ensuring an even layer. Cover the springform pan with plastic wrap.

Transfer the assembled cheesecake to the freezer and allow it to set for 4-5 hours, or ideally overnight. The cheesecake should be firm to the touch when ready.

Once firm, remove the cheesecake from the springform pan. Generously top it with strawberry shortcake crumble for added texture and visual appeal. Let the cheesecake sit at room temperature for about 10-15 minutes before slicing.