Preheat the oven to 350 degrees F.

Add a piece of parchment paper to the bottom of an 8” springform pan and spray the sides and bottom with non-stick spray. Set it aside.

Add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Beat on medium speed for 5 minutes or until light and creamy. Scrape the sides and bottom of the bowl.

Add the sugar and cornstarch and beat on low speed until combined, scrape the sides and bottom of the bowl.

Increase the speed to medium and cream everything for an additional 2-3 minutes.

With the mixer on low speed and add the eggs one at a time and beat until fully incorporated. Add the vanilla extract, and scrape the sides and bottom of the bowl. Whisk an additional 1-2 minutes.

Finally, add the whipping cream and mix for 2-3 minutes at medium speed.

Give the batter a good stir and transfer it into the prepared pan, gently tap to release any air bubbles.

Bake at 350 for 10 minutes, after that, 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 it.

Place it on a wire rack to cool completely and after that refrigerate it for at least 2 hours to overnight.

Add the chopped strawberries, sugar, Jell-O, and water to a small saucepan and bring to a boil. Stir and boil for 2-3 minutes or until the strawberries are softened and they had completely melted.

Transfer the mixture into a food processor and puree. Set aside to cool.

Add a piece of parchment paper to the bottom of two 8” cake pans and spray the sides and bottom with non-stick spray. Set them aside.

Add the flour, sugar, baking soda, and baking powder into the bowl of a stand mixer with a paddle attachment. Give the dry ingredients a good stir.

Add the butter and mix on low speed until incorporated.

In a medium bowl, whisk together the sour cream, eggs, vanilla, and cooled strawberry puree.

Add the strawberry mixture into the flour mixture and mix on low-medium speed until fully combined. Stop to scrape the sides and bottom of the bowl.

To get the shade of pink you like, add a few drops of pink gel food coloring and mix on medium speed for a few minutes.

Divide the batter evenly between the prepared two cake pans, tap to release air bubbles, and bake for 20-25 minutes or until a stick inserted in the middle of each cake comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, after that remove them and place them on a wire rack to cool completely.

In the bowl of a stand mixer with the paddle attachment, add the cream cheese and butter and beat for 2-3 minutes or until light and fluffy.

Add the vanilla and mix until just combined.

With the mixer on low speed, add the powdered sugar one cup at a time and mix until fully combined. Stop a few times to scrape down the sides and bottom of the bowl.

Add the whipping cream and mix on low speed, slowly increasing to high speed and mix everything for 2-3 minutes, until light and fluffy.

Chill the frosting for 30 minutes so it's easier to handle when assembling the cake.

Add the Oreo cookies to a food processor and pulse until you get coarse crumbs.

Divide the mixture between two bowls. And add the whipped topping and strawberry Jell-O to one of the bowls, and mix well to fully coat the crumbs.

Now combine with the plain crumbs from the second bowl and toss well.

Take one strawberry cake layer and place it face-down onto a cake stand.

Top with about ¾ cup of frosting and spread it evenly.

Remove the ring from the springform pan and flip the cheesecake layer face-down onto the frosted cake layer, slowly take off the bottom of the pan and the parchment paper.

Top the cheesecake layer with another ¾ cup of frosting and spread it evenly.

Add the second strawberry cake layer and top with another ¾ cup of frosting and spread it evenly.

Use the remaining frosting to cover the idea of the cake.

After that, use your hands to gently press the strawberry crunch crumbs around the sides of the cake, and also sprinkle them and lightly press them on top of the cake.

Chill the cake for 4 hours or better overnight before slicing and serving.

Garnish with whipped cream and fresh strawberries before slicing.