Begin by crushing 18 Golden Oreos in a food processor until they resemble fine crumbs. Combine the crumbs with 4 tablespoons of melted unsalted butter until well mixed. Press the mixture firmly into the bottom of mini muffin molds to form the crusts. Chill the molds in the refrigerator for 15 minutes, or bake them at 325°F for 8-10 minutes until slightly golden.

While the crust chills, beat 16 oz of softened cream cheese, ½ cup of granulated sugar, 1 teaspoon of vanilla extract, and ¼ cup of sour cream in a large mixing bowl until completely smooth and creamy. Fold in ½ cup of whipped cream gently until the mixture is light and airy.

Once your crusts are set, remove them from the refrigerator. Using a piping bag or a small spoon, fill each chilled crust with the creamy cheesecake mixture, smoothing the tops with a spatula.

After assembly, cover the mini muffin molds with plastic wrap and refrigerate the bites for at least 3-4 hours, but preferably overnight.

To prepare the crunchy topping, blend ½ cup of freeze-dried strawberries and an additional 10 crushed Golden Oreos in a clean food processor until crumbly.

Before serving, sprinkle the strawberry and Oreo crumb mixture generously over each chilled cheesecake bite. Optionally top with a dollop of whipped cream or a fresh strawberry slice.