Prepare the Crust:

1. Crush the Oreos: Using a food processor or a plastic bag and rolling pin, crush the Golden Oreos into fine crumbs. You should have about 1 ½ cups of crumbs.
2. Mix with Butter: In a bowl, combine the crushed Oreos with the melted butter, stirring until everything is evenly coated.
3. Press into Pan: Press the Oreo mixture into the bottom of a 9×9-inch square baking pan (or similar size) lined with parchment paper. Use the back of a spoon to pack it tightly.
4. Chill the Crust: Place the pan in the refrigerator for about 15 minutes to allow the crust to firm up before adding the filling.

Make the Cheesecake Filling:

5. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
6. Add Sugar and Vanilla: Add powdered sugar and vanilla extract to the cream cheese and beat until well combined.
7. Whip the Cream: In a separate chilled bowl, whip the heavy whipping cream and lemon juice until stiff peaks form (about 3-5 minutes).
8. Fold the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate the whipped cream.
9. Spread the Filling: Spoon the cheesecake filling onto the chilled Oreo crust and spread it into an even layer using a spatula.
10. Chill: Refrigerate the cheesecake bars for at least 4-5 hours, or until the filling is set.

Make the Strawberry Topping:

11. Prepare the Strawberries: In a small bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently and allow the mixture to sit for about 10-15 minutes to macerate.
12. Top the Cheesecake Bars: Once the cheesecake is set, spoon the strawberry mixture evenly over the top of the bars.
13. Chill Again: Refrigerate for an additional 30 minutes to allow the topping to firm up and meld with the cheesecake.