Step 1: Prepare the Strawberry Crunch Topping. Place the Golden Oreos and freeze-dried strawberries into a food processor. Pulse until a crumbly mixture with some larger pieces forms. Pour in the melted butter and pulse a few more times until the crumbs are moistened like wet sand. Spread the mixture evenly on a parchment-lined baking sheet and place in the freezer for 15-20 minutes to firm up.

Step 2: Make the Creamy Cheesecake Filling. In a large mixing bowl, use an electric mixer to beat the softened cream cheese until completely smooth and free of lumps. Add the powdered sugar and vanilla extract, mixing on low speed first, then increasing to medium until silky and combined. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, followed by the finely diced fresh strawberries, being careful not to overmix.

Step 3: Form and Coat the Bites. Remove the crunch topping from the freezer. Use a small cookie scoop (about 1 tablespoon) to portion the cheesecake filling. Gently roll each portion between your palms to form a smooth ball. Roll each cheesecake ball in the chilled crunch topping, pressing gently to ensure an even, full coating. Place the finished bites on a parchment-lined tray or plate.

Step 4: Chill for Perfection. Place the tray of coated bites in the refrigerator to chill for at least 2 hours, or in the freezer for 30-45 minutes, until the filling is firm. This step is essential for the best texture and makes them easy to handle.