Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Make the crust: In a food processor, pulse 24 golden sandwich cookies until fine crumbs form. Add 5 tablespoons melted butter and pulse until combined. Press the mixture firmly into the bottom of the prepared pan. Place in the freezer to set while you prepare the filling.

Make the filling: In a cold bowl, whip the heavy whipping cream until stiff peaks form. Set aside.

In a separate large bowl, beat the softened cream cheese until completely smooth. Add the powdered sugar, vanilla extract, and lemon juice. Beat until creamy and lump-free.

Gently fold the whipped cream into the cream cheese mixture until just combined and smooth. Spread this filling evenly over the chilled cookie crust.

Make the topping: Pulse the remaining 12 golden sandwich cookies into coarse crumbs. Transfer to a bowl and toss with the dry strawberry gelatin powder and 3 tablespoons of melted butter until the crumbs are evenly coated.

Sprinkle the strawberry crunch topping evenly over the cheesecake layer, pressing down very lightly.

Cover tightly and refrigerate for at least 4 hours, or overnight, until completely firm.

Use the parchment paper overhang to lift the dessert out of the pan. Slice cleanly using a warm, sharp knife, wiping it between cuts. Serve cold.