Preheat the oven to 350F and grease a 9” spring form pan with nonstick baking spray.

Add the golden Oreos to a food processor and pulse them for about 45 seconds until they form a fine crumb. Add the melted butter and pulse until it's a wet sand consistency.

Transfer the crust to the prepared pan and press it into an even layer on the bottom and 1” up the sides.

Bake the crust for 10 minutes and then set it aside to cool.

Add the cream cheese and sugar to the bowl of a stand mixer. Beat on medium speed until light and fluffy, about 2 minutes.

Reduce the speed and slowly add the milk, then the flour and vanilla.

Add in the eggs one at a time and mix until it's just combined.

Carefully pour the cheesecake on top of the crust and bake it for 55-60 minutes or until the center is just set and only jiggles slightly when shaken.

Turn off the oven and open the door, but leave the cheesecake in the oven. Allow the cheesecake to cool in the oven for 1 hour.

Place it in the fridge to chill for at least 4 hours, or overnight.

Add the golden Oreos to a Ziploc bag and carefully smash the Oreos until they are in small chunks.

Add the strawberry jello to the bag and shake it until the gelatin completely coats the Oreo crumbs.

Add the melted butter to the bag and shake it until the butter evenly coats the Oreos and forms a crumble-like texture.

Carefully remove the cheesecake from the pan, cover with frosting, then top with the strawberry crunch topping.