1-Getting started: Begin by crushing 24 vanilla sandwich cookies into coarse crumbs, either with a food processor or by using a rolling pin in a sealed bag for a hands-on approach. Mix these crumbs with 4 tablespoons of melted butter until they’re well combined, then press the mixture into a 9-inch springform pan, covering the bottom and about one inch up the sides.

2-While the crust chills: prepare the filling by beating 24 ounces of softened cream cheese with 2 cups of sugar, 2 teaspoons of vanilla extract, and 2 teaspoons of fresh lemon juice until smooth. In a separate bowl, whip 1 ½ cups of heavy cream to stiff peaks and gently fold it into the cream cheese mixture to keep it airy. Divide this mixture in half and fold 1 cup of puréed fresh strawberries into one portion for that strawberry layer.

3-Layer the strawberry mixture onto the crust first, smoothing it evenly, then add the vanilla layer on top and smooth again. Cover and freeze for at least 4 to 5 hours, or overnight for the best results. Once set, remove from the pan and coat the top and sides with a crunchy topping made from additional crushed vanilla sandwich cookies, freeze-dried strawberries, and melted butter before returning it to the freezer. Let it thaw for 10-15 minutes before slicing and serving this creamy texture strawberry cheesecake no bake delight.