Preheat your oven to 325°F (160°C). In a mixing bowl, crush the Golden Oreo cookies until they resemble fine crumbs.

Combine the crushed cookies with melted butter and granulated sugar, stirring until well coated.

Evenly distribute this mixture into mini cupcake liners, pressing down firmly to form a solid crust.

Bake for 8-10 minutes until slightly golden, then allow to cool.

In a large mixing bowl, beat softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, roughly 2-3 minutes.

Gradually add in the sour cream, then mix in the eggs one by one, followed by vanilla extract and lemon juice, if using.

Fold in the diced strawberries or strawberry puree gently.

Spoon the cheesecake filling evenly into the cooled crusts, filling them about three-quarters full.

Bake in the preheated oven at 325°F (160°C) for 20-25 minutes until the centers are slightly jiggly but not fully set.

Cool the bites to room temperature before chilling in the refrigerator for at least 2 hours, preferably overnight, to set completely.

While the cheesecake bites chill, prepare the strawberry crunch topping.

In a food processor, blend the remaining Golden Oreos with the strawberry gelatin mix and melted butter until crumbly.

Spread this mixture on a baking sheet and either bake at 350°F (175°C) for 5 minutes or let it air dry for a no-bake alternative.

Carefully remove the chilled cheesecake bites from the liners and place them on a serving platter.

Generously sprinkle the strawberry crunch topping over each cheesecake bite.

Optionally garnish with whipped cream and fresh strawberries. Chill for an additional hour before serving.