Strawberry Crunch Cheesecake Cones

In a mixing bowl, beat the heavy cream until stiff peaks form, then set aside.

In another bowl, beat the softened cream cheese until smooth.

Add powdered sugar and vanilla extract, mixing until well combined.

Fold the whipped cream into the cream cheese mixture until fully incorporated.

Crush the freeze-dried strawberries and Golden Oreos into fine crumbs.

Mix the crumbs with melted butter until well combined.

Spoon the cheesecake filling into a piping bag or a zip-lock bag with a corner cut off.

Pipe the filling into each ice cream cone until filled to the top.

Dip the filled cones into the strawberry crunch topping, pressing gently to adhere.

Garnish with fresh strawberries if desired.