Prepare the strawberry crunch base by pulsing Golden Oreos in a food processor until they resemble wet sand, then mix with melted butter and strawberry Jello.

Melt white chocolate and dip the tops of the waffle cones, then roll them in the strawberry crunch mixture.

Prepare gelatin by mixing it with ¼ cup of heavy cream and microwaving until dissolved.

Whip remaining heavy cream with confectioners sugar and blend with cream cheese, white sugar, sour cream, vanilla, and strawberry jam, then fold in the whipped cream and gelatin.

Refrigerate the cheesecake filling for 6-8 hours until set.

Pipe the chilled cheesecake filling into the cones and serve immediately or store in the fridge.