1-First, crush the vanilla sandwich cookies using a food processor or a rolling pin in a sealed bag to get those coarse crumbs. Then, combine the crushed cookies with the melted salted butter and press the mixture evenly into the bottom and 1 inch up the sides of a sprayed 9-inch springform pan, freezing it while you prepare the filling.

2-Next, in a large bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and lemon juice with an electric mixer until smooth and creamy. In a separate bowl, whip the heavy whipping cream to stiff peaks using a whisk attachment on a mixer, then gently fold it into the cream cheese mixture without deflating it. Divide the mixture into two equal parts, and fold the puréed strawberries into one half to create that strawberry layer.

3-Layer the strawberry cheesecake mixture into the crust and smooth it out, then add the remaining plain cheesecake mixture on top and smooth the surface. Cover with plastic wrap and freeze for at least 4 to 5 hours or overnight to set properly. Once set, remove from the freezer, release from the springform pan, and coat the top and sides with the strawberry crunch topping before returning it to the freezer until ready to serve, thawing for 10 to 15 minutes if needed.