Preheat the oven to 375 degrees. Line a baking sheet with parchment and set aside.

In a medium sized bowl, combine the crushed Golden Oreos, strawberry Jello mix and melted butter. Mix to combine until crumbly and looks like wet sand.

Transfer the Oreo crunch to the lined baking sheet and bake for about 10 minutes or until crunchy. Allow to cool before using.

In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth.

Add in the powdered sugar and vanilla - mix until combined.

Fold in the Cool Whip until thoroughly combined.

Transfer the cheesecake filling to a piping bag fitted with a large star tip. Set aside until ready to use.

In another small bowl, combine the diced strawberries, sugar, lemon juice, and cornstarch. Toss to coat and then set aside.

In another small bowl, combine the powdered sugar, milk and vanilla for the glaze. Whisk to combine. Set aside.

Once the crunch is cooled enough to handle, ensure that it is loose and crumbly by breaking apart any of the larger pieces.

Dip the top of a sugar cone into the glaze and immediately dip into the strawberry crunch mixture, pressing the crunch into the cone gently. Drizzle the cones with additional glaze and sprinkle additional crunch mixture over the cones. Set aside and continue with the remaining cones.

Use the piping bag to pipe a large dollop of the cheesecake filling into each cone.

Use a spoon to press the strawberries into the top of the cheesecake filling. Repeat with the remaining cones.

Store covered in the fridge until ready to serve.