1. In a mixing bowl, beat the softened cream cheese until smooth. Add sugar and beat until fully combined. Mix in vanilla extract and egg until creamy.

2. Pour the mixture into a parchment-lined 8×8-inch pan and smooth the surface. Bake at 325°F (160°C) for 30–35 minutes until set.

3. Cool to room temperature, then refrigerate for 3 hours or overnight until firm.

4. Cut chilled cheesecake into small squares. Scoop a tiny well in each and fill with a bit of strawberry jam. Roll into balls and freeze for at least 1 hour.

5. Mix crushed golden Oreos, freeze-dried strawberries, and melted butter in a bowl. Set aside.

6. Heat vegetable oil to 350°F (175°C). Fry the frozen cheesecake bites for 2–3 minutes until golden brown. Drain on paper towels.

7. While warm, roll bites in the crunch coating. Serve with fresh berries or a dusting of powdered sugar.