✓ Preheat oven to 350°F (180°C) and line a 9‑inch square pan with parchment paper.

✓ Combine Golden Oreo crumbs and 4 tbsp melted butter in a bowl; stir until crumbs are evenly coated.

✓ Press the crumb mixture firmly into the pan bottom, creating an even layer, and bake for 8 minutes until lightly golden.

✓ Remove the pan and let the crust cool completely on a wire rack.

✓ While the crust cools, whisk cream cheese, granulated sugar, and vanilla extract in a large bowl until smooth, avoiding overmixing.

✓ In a separate chilled bowl, whip heavy cream until soft peaks form.

✓ Gently fold the whipped cream into the cream cheese mixture until just combined; the mixture should be fluffy and pale.

✓ Stir in freeze‑dried strawberries, keeping them crisp.

✓ Spread the strawberry‑infused filling over the cooled crust and smooth the top with a spatula.

✓ Combine crushed Golden Oreos with 2 tbsp melted butter; mix until the crumbs cling together.

✓ Sprinkle the Oreo topping evenly over the filling and press lightly so it adheres.

✓ Cover the pan with plastic wrap and refrigerate for at least 30 minutes, or until the filling sets firmly.

✓ Remove the chilled slab from the pan using the parchment overhang and place it on a cutting board.

✓ Cut into 12 equal squares or bite‑size rectangles; a clean cut shows a smooth, pink‑streaked interior.

✓ Arrange the bites on a serving platter and garnish with a few whole fresh strawberries and a light dusting of powdered sugar, if desired.