Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Set aside.

In the bowl of a food processor, add the golden Oreo cookies and pulse for 30 seconds or just until you get small crumbs but NOT pulverized into fine crumbs. You still want to have a little texture to the cookie crumbs. Transfer the cookie crumbs to a medium-sized bowl.

In a small bowl, stir together the melted butter and strawberry gelatin powder until the powder is dissolved and fully combined with the butter.

Add the strawberry-flavored melted butter to the bowl with the cookie crumbs and stir to combine. You will note that the cookie crumbs will not completely turn pink but that you will still have some of the cookie crumbs that are not coated. That is what you are looking for as you want to see a contrast of colors.

Transfer the strawberry cookie crunch to the prepared baking sheet and spread it out into a thin layer. Bake for 10 minutes. Once baked, remove from the oven and allow the strawberry cookie crunch to cool completely. You may need to break up any large chunks that may have formed when baked.

Once completely cooled, transfer the cookie crumbs to a bowl. Remove 2 tablespoons of the strawberry cookie crunch and set aside to use as garnish for the strawberry crunch cheesecake cones. Note: You will re-use the parchment-lined rimmed baking sheet to place the waffle cones onto once they have been coated with the white chocolate and strawberry crunch.

In another medium, microwave-safe bowl, add the white chocolate melting disc and heat at 50% for 1 minute. Stir, then heat again in 30-second intervals until the white chocolate has melted and smooth. Be sure to stir the white chocolate between heating to ensure you do not burn the white chocolate.

To decorate the waffle cones, you will hold one cone and, using a silicone pastry brush, brush the 1½-2 inches of the opening of the waffle cone on the inside and outside with the melted white chocolate.

Next, you will hold the white chocolate-coated waffle cone over the bowl of strawberry cookie crunch and sprinkle the crunch so that it covers the white chocolate on the cone. The best way to do this is to use your hands to sprinkle, then gently pat it onto the white chocolate to help it stick. You will rotate the cone to ensure that all the sides on the cone get evenly coated. Place the decorated waffle cone onto the parchment-lined baking sheet that was used to bake the strawberry cookie crunch.

Repeat steps 8 and 9 until you have decorated all 6 of the waffle cones with the white chocolate and strawberry crunch.

Transfer all the remaining melted white chocolate to a small piping bag with the tip cut off, and use that to drizzle a decorative pattern onto the waffle cones as they are lying on the baking sheet. Allow the decorated waffle cones to sit undisturbed for at least 30 minutes or until the white chocolate has hardened before filling with the cheesecake filling. While the white chocolate is hardening, you can make the cheesecake filling.

To make the cheesecake filling, add the heavy whipping cream to a large mixing bowl and beat, using a handheld mixer on medium-high speed, for 2-3 minutes or until stiff peaks form. You will want to start on low and work your way to medium-high speed to prevent splattering the loose heavy cream out of the bowl before it has a chance to start to thicken up. Place in the refrigerator to stay cold while you proceed with making the rest of the filling.

In a separate large mixing bowl, add the room temperature cream cheese and beat, using a handheld mixer on medium speed, for 2-3 minutes or until the cream cheese is smooth and creamy.

Add the vanilla extract and powdered sugar and mix again until fully incorporated and smooth.

Add the whipped heavy cream to the bowl of the cream cheese and gently fold the mixture until no streaks of whipped cream remain. The cheesecake mixture should be fluffy and smooth.

Transfer the cheesecake filling to a large piping bag fitted with a large piping tip, and pipe approximately ⅔ cup of the filling into the openings of each of the decorated waffle cones. Be sure that the white chocolate has hardened completely before adding the cheesecake filling. Your cheesecake filling piped into the cones should resemble the look of ice cream.

Garnish each of the strawberry crunch cheesecake cones with a sprinkle of the reserved (2 tablespoons) strawberry cookie crunch and a few of the diced fresh strawberries.

You can reuse your parchment-lined baking sheet twice: Once to bake your strawberry crunch, and once to place your waffle cones on after they've been dipped in melted chocolate.

We used Ghirardelli brand white chocolate melting wafers, but if you use a different baking chocolate, you may need to refer to the instructions on the package for proper melting.

We find the best way to get the cookie crunch to stick to the cone is to use clean hands to sprinkle it over the white chocolate while it's still very wet. Pat it very gently to help it settle into the wet chocolate.

When making your whipped cream, begin with your mixer on low speed and work your way up to a higher speed slowly. This helps stop the cream from splattering out of the bowl before it has a chance to start to thicken up.

Be sure to fold the whipped cream into the cream cheese mixture gently so you don't deflate the whipped cream.

For the prettiest looking cones, try to make your whipped cream cheese filling look like ice cream as you pipe it.

If your cream cheese filling is a bit too runny or thin to pipe, you can pop the piping bag in the refrigerator for a little while to firm it up.