1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C).
2. Crush the Cookies: Place the vanilla wafer cookies or Golden Oreos into a food processor and pulse until they are finely crumbled. Alternatively, crush them in a ziplock bag with a rolling pin.
3. Combine with Butter: In a mixing bowl, combine the cookie crumbs with melted butter. Stir until the mixture resembles wet sand.
4. Prepare the Pan: Grease a 9-inch springform pan with non-stick spray or line the bottom with parchment paper. Press the crumb mixture into the bottom of the pan firmly and evenly.
5. Bake the Crust: Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while preparing the cheesecake filling.

6. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
7. Add Sugar and Vanilla: Gradually mix in granulated sugar and vanilla extract until the mixture becomes smooth and glossy.
8. Incorporate Sour Cream: Add sour cream or Greek yogurt and beat until fully combined for a tangy, velvety consistency.
9. Add Eggs: Add the eggs one at a time on low speed, mixing just until incorporated to avoid overmixing.
10. Pour Over Crust: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

11. Prepare a Water Bath (Optional): Wrap the springform pan in aluminum foil, place it in a roasting pan, and fill the roasting pan with hot water halfway up the springform pan to prevent cracking.
12. Bake the Cheesecake: Bake at 350°F (175°C) for 55-65 minutes, or until the center is slightly jiggly but edges are firm.
13. Cool Gradually: Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
14. Chill the Cheesecake: Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

15. Prepare the Strawberry Crunch: In a mixing bowl, combine crumbled Golden Oreos with strawberry Jell-O powder and melted butter. Mix until slightly clumped.
16. Top the Cheesecake: Remove the chilled cheesecake from the fridge and carefully press the strawberry crunch mixture onto the top in an even layer.
17. Add Optional Garnishes: Decorate with whipped cream and fresh strawberries for an extra decorative and flavorful touch.
18. Final Chill: Return the cheesecake to the refrigerator for about 30 minutes to allow the topping to set before serving.

19. Slice and Serve: Use a sharp knife dipped in warm water for clean slices, wiping the knife between cuts. Let the cheesecake sit at room temperature for 15-20 minutes before serving for the best flavor and texture.