1. Prepare the Strawberry Crunch Topping

• Crush the golden sandwich cookies into fine crumbs using a food processor or a sealed bag and rolling pin
• In a bowl, mix crushed cookies with strawberry gelatin powder and melted butter until evenly coated
• Spread mixture on a baking sheet and let dry at room temperature for 15–20 minutes
• Set aside for later topping

2. Make the Cheesecake Filling

• In a large mixing bowl, beat softened cream cheese until smooth and fluffy
• Add powdered sugar and vanilla extract and beat until well combined
• In a separate bowl, whip cold heavy cream until stiff peaks form
• Gently fold whipped cream into the cream cheese mixture until fully incorporated
• Chill the filling in the refrigerator for 30 minutes to firm up for easier piping

3. Make the Strawberry Sauce

• In a small saucepan, combine chopped strawberries, sugar, and lemon juice
• Cook over medium heat until strawberries break down and mixture becomes syrupy (about 7–8 minutes)
• For a thicker sauce, stir in the cornstarch slurry and cook an additional 1–2 minutes
• Remove from heat and let cool completely before assembling

4. Prepare the Cones

• Optional: dip the inside rim of each cone in melted white chocolate and allow to set for added flavor and structure
• If not using chocolate, make sure cones are clean and dry

5. Assemble the Cones

• Spoon or pipe a layer of cheesecake filling into the bottom of each cone
• Add a layer of strawberry sauce over the filling
• Repeat layers if desired until the cone is full, ending with cheesecake filling on top
• Sprinkle a generous amount of strawberry crunch topping over the top layer

6. Garnish and Serve

• Top with whipped cream, a fresh strawberry slice, or a drizzle of melted white chocolate
• Serve immediately for best texture or refrigerate for up to 1 hour before serving