Preheat your oven to 350 °F (175 °C).

In a blender, crush the Golden Oreos and dried strawberries until coarse crumbs. Reserve 1 cup for topping.

Combine remaining crumbs with melted butter and strawberry Jello powder, mixing until moistened.

Press the crust mixture into the springform pan and bake for 10 minutes.

Reduce oven temperature to 325 °F (160 °C) while cooling the crust.

Beat the cream cheese until smooth, then gradually add sugar until well incorporated.

Add eggs one at a time, mixing thoroughly, followed by sour cream, vanilla, salt, and flour.

Pour the cheesecake filling into the crust and spread evenly. Place in a larger pan with water for a water bath.

Bake for about 75 minutes until edges set and center jiggles slightly.

Cool at room temperature for about 1 hour, then chill in the refrigerator for 5-6 hours or overnight.

Release from springform pan, drizzle with strawberry syrup, and sprinkle reserved crunchy mixture. Garnish with fresh strawberries before serving.

Slice with a hot knife and serve cold.