Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan and bake for 10 minutes.

Beat cream cheese and sugar until smooth. Gradually mix in sour cream and vanilla, then add eggs one at a time. Pour over cooled crust.

Bake the cheesecake for 45–50 minutes. Let it cool to room temperature and refrigerate for at least 4 hours.

Dissolve strawberry Jell-O in boiling water, stir in cold water, and let it thicken. Fold in whipped topping and strawberries.

Spread the strawberry mixture over the cooled cheesecake, then whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Spread whipped cream over the strawberry layer and sprinkle with crumbled Golden Oreos.