1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

2. Prepare the brownie batter per box or homemade instructions. Pour into the pan and spread evenly. Bake for 20–25 minutes until set but still moist in the center. Let cool completely.

3. In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla and mix in eggs one at a time. Pour over the cooled brownie base and smooth out the top.

4. Bake again for 25–30 minutes, until the cheesecake layer is set but slightly jiggly. Let cool at room temp, then refrigerate for at least 2 hours.

5. In a food processor, pulse Golden Oreos, freeze-dried strawberries, and gelatin powder until crumbly. (Or crush in a bag for chunkier texture.)

6. Sprinkle crunch topping over chilled cheesecake layer and gently press to help it stick. Add mini marshmallows if desired.

7. Use parchment to lift the bars out of the pan. Slice with a warm knife for clean edges and serve chilled.