Preheat the oven to 325°F. Line the bottom of a 10-inch springform pan with parchment paper and wrap the outside with foil.

Make the crust: Mix crushed golden Oreo cookies with melted butter until combined. Press the mixture evenly into the bottom of the springform pan. Bake for 8-10 minutes. Let cool.

Prepare cheesecake filling: Beat cream cheese until smooth. Add sugar, salt, and flour, and mix well. Add eggs one at a time, mixing just until combined. Stir in vanilla extract and sour cream until smooth. Set aside.

Prepare strawberry crunch topping: Mix crushed Oreos with strawberry jello mix and melted butter until crumbly. Spread mixture on a parchment-lined baking sheet and bake at 350°F for 5 minutes. Let cool completely.

Assemble cheesecake: Pour the filling over the cooled crust in the springform pan. Fill halfway, then place a third of the strawberry crunch topping. Fill the rest of the way and top with another third of the topping.

Bake cheesecake: Bake for 55 minutes, or until the center is slightly jiggly but set around the edges. Turn off the oven and open the oven door, letting the cheesecake continue to bake and cool inside for another 60 minutes.

Chill cheesecake: Remove from the oven, cover and refrigerate for at least 3 hours or overnight.

Decorate cheesecake: Spread Cool Whip evenly over the chilled cheesecake. Sprinkle with the last of the strawberry crunch topping and decorate with fresh strawberries.

Serve and enjoy: Slice and serve chilled.