1. Line an 8×8-inch pan with parchment paper, leaving overhang on the sides for easy lifting later.

2. In a bowl, mix 2 cups golden sandwich cookie crumbs with 6 tablespoons melted butter until the crumbs are evenly coated.

3. Press the crust mixture firmly into the bottom of the prepared pan and chill for 10 minutes.

4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

5. Add the powdered sugar and strawberry gelatin powder, then mix until fully combined and evenly pink.

6. Fold in the whipped topping gently until the filling is light, fluffy, and smooth.

7. Spread the strawberry filling evenly over the chilled crust.

8. In a separate bowl, combine 1 cup golden sandwich cookie crumbs, crushed freeze-dried strawberries, and 2 tablespoons melted butter for the topping.

9. Sprinkle the topping evenly over the strawberry layer and press very lightly so it sticks.

10. Refrigerate the bars for at least 4 hours, or until fully set.

11. Lift the bars out of the pan using the parchment, slice into 9 squares, and garnish with fresh strawberries if desired.

12. Serve chilled.