Prep the Pan: Grease an 8" or 9" square pan with cooking spray. Set aside. Work neatly to keep edges clean.

Make the Crust Layer: In a large bowl, combine the coarse Oreo crumbs with the melted butter; toss to coat completely until every crumb is moist. Then press the mixture into the prepared pan in an even layer, compacting with the bottom of a glass if necessary. Chill while mixing the filling.

Whisk the Cheesecake Layer: Wipe out the bowl. Add in the pudding mix and the milk. Whisk for about 1–2 minutes until thickened and satiny. Next, fold in half of the Cool Whip (about 2 cups) until combined and fluffy.

Add the Berries: Fold in two cups of the strawberries. Keep your strokes gentle so the mixture stays light.

Assemble the Lush: Spread the cheesecake-strawberry mixture over the crust. Smooth the top for tidy layers.

Finish and Chill: Top with the remaining Cool Whip and then the remaining strawberries. Cover and refrigerate for at least 6 hours, preferably overnight, until set and sliceable.