Line a baking sheet with parchment paper and set aside.

Place 18 of the golden Oreos and the freeze dried strawberries in a food processor and pulse until the mixture forms fine crumbs. Reserve the remaining 6 Oreos for the crumb topping.

Transfer the Oreo strawberry crumbs to a mixing bowl, add the softened cream cheese, vanilla bean paste, and salt, and stir with a spatula until the mixture becomes smooth and evenly combined.

Use a small cookie scoop or tablespoon to portion the mixture into 16 equal mounds. Roll each portion between your palms to form smooth balls and place them on the prepared baking sheet.

Refrigerate the Oreo balls for 15 to 20 minutes, or until firm to the touch.

While the balls chill, pulse the reserved 6 Oreos in the food processor to make fine crumbs, then transfer to a small bowl for garnishing and set aside.

Place the white chocolate and butter in a microwave safe bowl and microwave in 20 second intervals, stirring between each, until completely smooth and melted.

Working with a few chilled balls at a time, use a fork to dip each ball into the melted white chocolate, turning to coat completely. Lift out, gently tap the fork on the edge of the bowl to remove excess coating, and return the coated ball to the parchment lined sheet.

Immediately sprinkle the tops with the reserved Oreo crumbs before the coating sets so the crumbs adhere.

Refrigerate the coated Oreo balls for 10 to 15 minutes, or until the white chocolate shell is firm. Serve chilled or slightly cool from the fridge.