Begin by crushing the Golden Oreos into fine crumbs using a food processor or a rolling pin. In a mixing bowl, combine the crumbs with melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottoms of mini muffin molds to form a sturdy crust. Chill the crusts in the refrigerator for 15 minutes to set.

In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy. Next, add in the sour cream or Greek yogurt and continue mixing until well combined. Gently fold in the whipped cream or coconut whip to add a light, airy texture to your cheesecake filling.

Once the crusts have chilled, carefully spoon or pipe the cheesecake filling into each crust, smoothing the tops with a spatula or the back of a spoon. Fill each mini muffin mold generously, making sure to leave a small space at the top for the crunchy topping.

Cover the mini muffin tray with plastic wrap and place it in the refrigerator for 3 to 4 hours, or overnight if possible.

While your cheesecake bites are chilling, prepare the crunch topping by blending the freeze-dried strawberries and additional Golden Oreos in a food processor until they form a crumbly mixture. If desired, drizzle melted butter into the mixture for a chunkier texture. Set this aside until your cheesecake bites are ready to be topped.

Once the cheesecake bites have set, remove them from the refrigerator and carefully sprinkle the strawberry-Oreo crunch topping over each bite. Optionally, add dollops of additional whipped cream or garnish with fresh strawberry slices on top for an extra touch.