Preheat oven to 325°F (160°C) if making a baked crust. Process Golden Oreos into fine crumbs, then combine with melted butter and sugar until well mixed. Press the mixture firmly into mini cupcake liners or silicone molds. For baked crust, bake for 8-10 minutes until set, then cool. For no-bake version, refrigerate for 30 minutes to firm up.

Beat cream cheese and sugar in a large bowl until smooth and creamy. Add sour cream, eggs (one at a time), vanilla extract, and lemon juice, mixing until just combined without overbeating. Gently fold in diced strawberries or strawberry puree. Spoon the filling over cooled crusts, filling each liner almost to the top. Bake at 325°F for 20-25 minutes until centers are slightly jiggly but set. Cool at room temperature, then refrigerate for at least 2 hours or overnight.

Pulse Golden Oreos in a food processor until crumbly, then add strawberry gelatin mix or freeze-dried strawberry powder. Pour in melted butter and mix until the crumbs are evenly coated and resemble wet sand. Either spread on a baking sheet and bake at 350°F for 5 minutes or let firm up at room temperature for a no-bake version. Once cooled, break into crumbles.

Remove chilled cheesecake bites from their liners or molds. Generously coat each bite with strawberry crunch topping, pressing it on with your hands for complete coverage. Add optional garnishes like whipped cream, fresh strawberry halves, or white chocolate drizzle for an elegant finish.