Preheat your oven to 350 degrees and prepare an 8” springform pan by adding a piece of parchment paper to the bottom and spraying the sides with non-stick spray and set aside.
To prepare the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix an additional 1-2 minutes.
Last add the whipping cream and start the mixer on low speed and slowly increase. Mix on high speed for 2-3 minutes.
Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
Bake at 350 for 10 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set.
Turn off the oven and allow the cheesecake to cool for 15 minutes before removing.
Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.
Prepare the strawberry puree by adding chopped strawberries, sugar, and water into a small saucepan and bring to a boil. Let boil for 2-3 minutes or until the strawberries are softened and the sugar is melted. Pour into a food processor and puree. Set aside.
Add the flour, sugar, baking soda, and baking powder into the bowl of a stand mixer equipped with a paddle attachment.
With the mixer on low speed, slowly add the butter into the flour mixture.
In a medium bowl, combine the sour cream, eggs, and strawberry puree and whisk together.
Slowly add the wet ingredients into the flour mixture and mix well.
Add in pink food color if using and scrape the sides of the bowl and mix on high speed for 2-3 minutes.
Pour the batter evenly between the two cake pans and bake for 20-25 minutes or until a stick inserted in the middle of each cake comes out clean.
Allow to cool in the pans for about 10 minutes then remove and allow to cool completely on a wire rack.
In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and butter and cream for 2-3 minutes or until light and fluffy. Add in the vanilla and mix until just combined.
With the mixer on low speed, add in the powdered sugar one cup at a time. Scrape down the sides and bottom of the bowl.
Add the whipping cream and slowly increase the speed to high and mix for 2-3 minutes.
Add the Oreo cookies to a food processor and pulse until you get a coarse crumb. Remove half of the crumbs and add in the whipped topping and gelatin mix. Using a fork (or your hands make it a lot easier) mix the crumbs around until they are evenly coated. Pour back into the bowl with the plain cookie crumbs and lightly toss to evenly distribute.
Take one cake layer and place face-down onto a cake stand or serving plate. Generously top with about ¾ cup frosting and spread evenly.
Remove the ring from the springform pan and flip the cheesecake face-down onto the frosted cake layer, slowly take off the bottom of the springform pan and the parchment paper. Generously top the cheesecake layer with frosting.
Place the last cake layer on top and generously coat the cake with the remaining frosting and smooth.
Use your hand to gently press the crumble around the sides and top of the cake.
Pro tip: Use a large baking sheet to put under the cake to catch any stray crumbs!
Store the cake in the refrigerator, if possible, in an airtight container, or covered with plastic wrap.