In a food processor, blend the dairy-free butter and golden cookie crumbs until the mixture resembles wet sand, about 30 seconds. Firmly press the mixture into the bottom of a springform pan.

In the same food processor, combine the dairy-free cream cheese, vegan heavy cream, dairy-free yogurt, and freeze-dried strawberries. Blend on high until smooth and creamy, approximately 2 minutes.

Pour the cheesecake filling over your prepared crust in the springform pan. Spread the filling until it forms a smooth, even layer.

Crush the strawberry cookies into fine crumbs and sprinkle them over the cheesecake filling.

Cover the cheesecake with plastic wrap and place it in the freezer for 5-7 hours, or ideally overnight for perfect setting.

When ready to serve, let the cheesecake thaw at room temperature for about 10-15 minutes before slicing.