1. Prepare the red velvet cake mix according to package instructions. Divide into two 8-inch round pans and bake. Let the cakes cool completely before assembling.

2. In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

3. Fold in the crushed Oreo cookies. Chill the cheesecake filling for 30 minutes to firm up slightly.

4. To make the white chocolate ganache, heat the heavy cream until simmering, then pour it over the white chocolate chips. Let sit for 1 minute, then stir until silky and smooth. Let it cool to room temperature.

5. Place the first red velvet cake layer on a cake plate. Spread half of the cheesecake filling evenly over the top, then layer sliced strawberries on top.

6. Add the second cake layer. Spread the remaining cheesecake filling on top if desired.

7. Gently pour the cooled white chocolate ganache on top, letting it drip down the sides.

8. Decorate with more strawberries and Oreo halves. Chill the cake until ready to serve. Let it sit out 15 minutes before slicing.