1. Finely crush the Oreo cookies in a food processor until they form fine crumbs.
2. Add the melted butter to the crumbs and blend until the mixture is moistened.
3. Press the crumb mixture onto the bottom of a prepared 9-inch springform pan, lightly greasing the edges of the pan with cooking spray.
4. Place in the freezer while you make the filling.
5. In a medium bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.
6. In a separate bowl, whip the heavy cream until soft peaks form.
7. Add the cream cheese mixture to the beaten heavy cream and mix on low speed just to combine.
8. Add the strawberry extract and beat until incorporated.
9. Spread the cheesecake filling over the prepared crust.
10. Set in the fridge to firm up.
11. Mix together the boiling water with the strawberry Jello until the Jello is completely dissolved. Allow the mixture to cool fully.
12. Once cooled, place the hulled and halved strawberries over the top of the chilled cheesecake layer.
13. Pour the cooled Jello mix over the strawberries. (Tip: Never pour warm Jello over the cheesecake or you'll end up with a creamy layer on top).
14. Return to the refrigerator and chill for at least 2-4 hours, or overnight, until the Jello is fully set and firm.
15. Once the topping is set and cooled, run a thin knife around the sides and remove the springform pan sides.
16. Slice and serve.