Preheat your oven to 325°F (163°C) and line a 9x13-inch baking dish with parchment paper.

In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until resembling wet sand. Press firmly into the bottom of the baking dish, and bake for about 10 minutes.

In another bowl, beat softened cream cheese and granulated sugar until creamy. Add eggs one at a time and mix well, then stir in vanilla extract.

Pour cheesecake filling over the cooled crust and bake for 40-45 minutes until edges are set and center jiggles slightly. Let it cool.

In a saucepan, combine fresh strawberries with lemon juice and sugar, cooking over medium heat for about 10 minutes until thickened. Let cool.

Chill cheesecake for at least 4 hours, cut into chunks and arrange on a platter.

Sprinkle with crushed Golden Oreos and drizzle with strawberry sauce and melted white chocolate before serving.