1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment and grease the sides.

2. In a large bowl, beat softened cream cheese until smooth. Add sugar, then eggs one at a time, mixing gently. Stir in vanilla, sour cream, and flour.

3. Pour the cheesecake batter into the pan and bake in a water bath for 50–60 minutes. Let it cool in the oven with the door cracked open, then chill for at least 4 hours or overnight.

4. Preheat oven to 350°F for cake layers. Grease and line two 9-inch cake pans.

5. Whisk flour, baking powder, soda, and salt in a bowl. In another bowl, cream butter and sugar, then beat in eggs and vanilla.

6. Mix in sour cream and milk until smooth. Divide batter between pans and bake for 20–25 minutes. Let cool completely.

7. In a food processor, pulse freeze-dried strawberries and Golden Oreos. Add melted butter and pulse again until crumbly. Set aside.

8. Beat heavy cream with powdered sugar and vanilla in a chilled bowl until stiff peaks form. Refrigerate.

9. Place one cake layer on a plate, frost with whipped cream, add the cheesecake layer, more frosting, then the second cake layer.

10. Frost the entire cake and press strawberry crunch onto top and sides. Garnish with strawberries or white chocolate if desired.