• In a food processor or blender, pulse the 24 cookies into crumbs. Mix with the butter.
• Press into a 9 inch spring form pan to form the crust. Freeze for 30 minutes to 1 hour.
• Mix the cream cheese, powdered sugar, and lemon juice with until well combined.
• Beat the heavy cream in a large bowl until it forms stiff peaks, about 5 minutes. Fold into the cream cheese mixture.
• Divide the mixture into 2 bowls, Add the pureed strawberries into one bowl.
• Pour the strawberry mixture into the crust. Layer the other layer on top.
• Freeze at least 4-5 hours. Cover with the strawberry crumbs all on the top and sides of the cake. Keep frozen until ready to serve.

Strawberry Crumb Topping

• In a food processor or blender, combine the dried strawberries, Oreos, and melted butter until it forms a crumbly texture. Keep refrigerated in an airtight container for up to 1 week.