Preheat your oven to 350°F (175°C). Combine the strawberry cake mix, eggs, vegetable oil, and water in a large mixing bowl. Mix until smooth and divide evenly between two cake pans.

Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow cooling completely in the pans.

In another bowl, beat together cream cheese and sugar until smooth. Add eggs and vanilla and mix until incorporated. Pour into a springform pan and bake at 325°F (163°C) for 50-60 minutes. Chill in the refrigerator once done.

Blend Golden Oreos and freeze-dried strawberries until finely crushed. Mix with melted butter until it resembles wet sand.

To assemble, place one cooled cake layer on a serving plate, spread cheesecake filling on top, and layer the second cake on top.

Frost with whipped cream or buttercream, and press the strawberry crunch topping onto the sides and top.

Refrigerate for at least 1 hour before serving to allow it to set for neat slices.