In a bowl, mix graham cracker crumbs, sugar, and 6 tbsp melted butter until combined.

Press crust mixture firmly into the bottom and up the sides of a 9-inch pie pan. Freeze while preparing filling.

In a food processor, pulse Golden Oreos and 1 cup freeze-dried strawberries into coarse crumbs. Add 4 tbsp melted butter and pulse to combine. Set aside.

In a chilled bowl, whip heavy cream until stiff peaks form. Set aside.

In another bowl, beat softened cream cheese until smooth. Beat in sweetened condensed milk and vanilla.

Mix strawberry puree and 1/2 cup freeze-dried strawberry powder into the cream cheese mixture.

Gently fold the whipped cream into the strawberry mixture until just combined.

Pour half the filling into the crust. Sprinkle a handful of crumble topping in the middle. Top with remaining filling.

Cover the top entirely with the remaining crumble topping, pressing lightly.

Freeze for at least 6-8 hours or overnight until solid. Let sit 10 minutes before slicing.