Make the Crunch
Preheat the oven to 375°F. Meanwhile, line a baking sheet with parchment paper and set aside.
In a medium bowl, combine crushed Golden Oreos, strawberry Jello mix, and melted butter. Mix until it looks like wet sand.
Transfer the mixture onto the lined baking sheet, spreading it out evenly. Bake about 10 minutes or until lightly crisp. Then allow it to cool fully before using.

Mix the Cheesecake Filling
In the bowl of a mixer, beat softened cream cheese and sugar until smooth and creamy. Then add powdered sugar and vanilla, mixing until from bottom to top they combine.
Fold in the Cool Whip gently until thoroughly mixed. Avoid overbeating, as it may deflate air.
Transfer this creamy filling into a piping bag fitted with a large star tip. Set aside until you assemble.

Prepare the Strawberries
In a separate small bowl, combine diced strawberries, sugar, lemon juice, and cornstarch. Toss to coat evenly. Let sit while you work on other layers. This allows juices to develop.

Mix Up the Glaze
In another bowl, whisk powdered sugar, milk, and vanilla until smooth glaze forms. Set aside; you’ll use it for dipping the cones.

Putting the Strawberry Crunch Cheesecake Cones Together
Once the crunch mixture is fully cooled and dry, break apart any large clumps so it becomes loose.
Dip the top of each sugar cone into glaze, and immediately press into the strawberry crunch mixture. Drizzle more glaze and sprinkle additional crunch on top. Set them upright and repeat with remaining cones.
Next, use the piping bag to fill each cone with a hearty swirl of cheesecake filling.
Finally, take your prepared strawberries and press them into the top of each filled cone. Serve promptly.