Preheat your oven to 325°F (160°C).

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of your springform pan.

Place the prepared crust in the preheated oven and bake for 10 minutes or until set and lightly golden. Allow it to cool completely at room temperature.

In a large bowl, use a hand mixer to beat the softened cream cheese and sugar until smooth. Gradually add in the sour cream and vanilla, then add the eggs one at a time.

Pour the cheesecake batter over the cooled crust in the springform pan.

Return the cheesecake to the oven and bake for 45 to 50 minutes. The center should be slightly wobbly while the edges should be set.

Let the cheesecake cool at room temperature for about 1 hour. Then cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Dissolve the strawberry Jell-O in boiling water according to package instructions. Mix in cold water and refrigerate until it thickens slightly.

Gently fold in the whipped topping and chopped strawberries into the thickened Jell-O, and spread this mixture over the chilled cheesecake.

Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread it generously over the strawberry layer.

Crush the Golden Oreos and mix with melted butter and powdered strawberry Jell-O. Sprinkle this over the whipped cream layer.