Line the bottom of the Spring-form pan with Parchment paper, and set aside.
Stir graham cracker crumbs together with sugar.
Pour melted butter over crumbs and stir.
Press the graham cracker crumbs evenly into the bottom of the Spring-form pan, and place the pan in the freezer.
Wash and dry the strawberries, and cut about 10 - 12 of them in half.
Place the cut berries (stems removed) along the outside of the pan, all the way around the edge, with the inside of the berries against the outside of the pan, and place the pan back in the freezer.
Mix the softened cream cheese until smooth.
Add the vanilla and lemon juice, and mix until smooth.
In a separate bowl place the Jello instant pudding and the heavy cream, and mix until the pudding is smooth and creamy, thick, and no longer grainy.
Add the pudding to the mixing bowl, and mix until smooth.
Add the powdered sugar and blend again.
Divide the cheesecake into two separate bowls. Place one in the freezer.
In one bowl, add 1 teaspoon of Strawberry extract to the cheesecake, and stir.
Add about 1/2 a teaspoon of Neon Pink food coloring gel to the cheesecake, and stir well to make the pink layer.
Remove the pan from the freezer, and make sure the strawberries are secured around the edge.
Pour the pink layer of cheesecake into the pan, and place the pan back in the freezer.
Allow the cheesecake to set up in the freezer for about 45 minutes, and then pour the white layer of cheesecake on top of the pink layer, and place back in the freezer.
In a blender, or food processor, place the golden Oreo cookies, the strawberry jello, and the pink food coloring, and pulse for a few seconds, until the Oreo's are course crumbs, and blended with the jello and food coloring.
When ready serve, place the strawberry frosting in a piping bag, and pipe large dollops of frosting all around the edge.
Place the Oreo crumb mixture in the center of the frosting dollops, and place whole strawberries about every 2nd dollop of frosting.
Cut in 2 inch pieces, serve, and enjoy!