Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal.
2. In a food processor, pulse the Golden Oreo cookies until they become fine crumbs. If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin.
3. In a mixing bowl, combine the cookie crumbs with the melted butter. Stir until all the crumbs are evenly coated.
4. Press the mixture firmly into the bottom of the prepared baking pan. Use the back of a spoon or a flat-bottomed glass to press it down evenly.
5. Bake the crust for 8–10 minutes, then remove from the oven and let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the granulated sugar and vanilla extract. Continue mixing until well combined.
3. Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing.
4. Stir in the sour cream until fully incorporated. The batter should be smooth and free of lumps.

Step 3: Prepare the Strawberry Swirl

1. In a small saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Stir and cook for about 5 minutes until the strawberries soften and release their juices.
2. Add the cornstarch-water mixture and continue stirring for another 1–2 minutes, until the mixture thickens slightly. Remove from heat and let it cool for a few minutes.

Step 4: Assemble and Bake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
2. Spoon small dollops of the strawberry mixture on top of the cheesecake layer.
3. Use a toothpick or a knife to swirl the strawberry mixture into the cheesecake batter, creating a marbled effect.
4. Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle. Avoid overbaking, as the cheesecake will continue to set as it cools.
5. Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 3 hours, or overnight for best results.

Step 5: Slice and Serve

1. Once fully chilled, lift the cheesecake out of the pan using the parchment paper overhang.
2. Place it on a cutting board and slice into bars using a sharp knife. Wipe the knife clean between cuts for neat slices.
3. Serve as is or top with whipped cream, crushed Golden Oreos, or fresh strawberries for extra flavor and texture.