To prepare the crust, crush the Golden Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and bashing them with a rolling pin. You do not have to remove the icing between the cookies. Mix the crumbs with melted butter until thoroughly combined, then press the mixture into the bottom of a 9-inch springform pan to form an even layer. Set aside.

To start the filling, melt the white chocolate chips using a double boiler method: Place the chips in a heatproof bowl over a saucepan with an inch of simmering water, ensuring the bowl doesn't touch the water. As soon as the chocolate starts melting, remove the bowl from the heat and continue stirring until it is smooth. Then, set aside to cool slightly.

Add the room-temperature cream cheese, powdered sugar, and vanilla extract to the stand mixer bowl and beat on medium until smooth and creamy. Pour in the cold, heavy whipping cream and continue beating until the mixture becomes very thick. It should look like whipped cream that has reached the stiff peak stage. This step is crucial for achieving the right consistency in the cheesecake.

Use a rubber spatula and a light touch, gently fold in the melted white chocolate, and finely chopped strawberries just until they are distributed. Don't over-mix.

To prepare the strawberry sauce, combine half of the halved strawberries with sugar and water in a saucepan over medium heat. Cook for about ten minutes until the strawberries break down and release their juices. Strain the mixture through a sieve to remove seeds, then return the strained liquid to the saucepan. Add cornstarch and cook, stirring continuously, until the sauce thickens. Remove from heat and stir in the remaining fresh strawberries. Let the sauce cool completely.

The texture of this no-bake cheesecake is very different from that of a baked cheesecake. It is delicate and lighter, more comparable to a mousse. To remove it from your springform pan, run a thin knife or a small offset spatula around the inside edge of the pan to loosen it. If the knife is sticking, dip it in warm water, wipe it dry, and try again.

Once the edges are loosened, gently release the latch and slowly open the sides of the pan. If you feel resistance, go back with the knife and run it around again. Carefully remove the springform ring by lifting it straight up. Use a clean offset spatula to smooth out the sides if needed.

I recommend leaving this cheesecake on its springform bottom for serving. To make clean slices, use a sharp knife dipped in warm water, wiping the blade between cuts. To serve, spoon the cooled strawberry sauce over each slice.