In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside in the refrigerator.
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice. Beat until fluffy.
Mix the freeze-dried strawberry powder into the cream cheese mixture until evenly combined.
Gently fold the whipped cream into the cream cheese mixture in three batches using a rubber spatula. Pour over the chilled crust and smooth the top.
Toss the crushed Golden Oreos, chopped freeze-dried strawberries, and melted butter together. Sprinkle evenly over the cheesecake.
Cover tightly and refrigerate for at least 8 hours, or overnight, before slicing and serving.
