Prepare the Crust:

• Preheat the oven to 325°F (163°C) and grease an 8-inch springform pan with nonstick cooking spray.
• In a food processor, blend 26 Oreo cookies with 4 tablespoons melted butter and a pinch of kosher salt until the mixture resembles fine crumbs.
• Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even layer. Set aside.

Prepare the Cheesecake Filling:

• In a large bowl, using a hand mixer or stand mixer, beat 4 blocks of softened cream cheese with 1 cup granulated sugar until smooth and creamy, ensuring no lumps remain.
• Add 3 large eggs, one at a time, beating well after each addition.
• Mix in 1 teaspoon pure vanilla extract and 1/4 cup sour cream until fully incorporated.
• Add 2 tablespoons all-purpose flour and 1/4 teaspoon kosher salt, mixing until just combined.
• Pour the cheesecake batter over the prepared crust, spreading it evenly.

Bake the Cheesecake:

• Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
• Place the foil-wrapped pan into a large roasting pan.
• Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
• Carefully transfer the roasting pan to the preheated oven and bake for approximately 1 hour and 30 minutes, or until the center of the cheesecake slightly jiggles when gently shaken.
• Once done, turn off the oven, prop open the oven door, and allow the cheesecake to cool inside the oven for 1 hour.
• Remove the cheesecake from the oven and water bath, discard the foil, and refrigerate the cheesecake until completely chilled, at least 5 hours or preferably overnight.

Prepare the Strawberry “Carrots”:

• In a microwave-safe bowl, combine 1 1/2 cups white chocolate chips and 1 teaspoon coconut oil.
• Microwave the mixture on high in 20-second intervals, stirring after each interval, until the white chocolate is fully melted and smooth.
• Add orange food coloring to the melted white chocolate, stirring until the desired shade is achieved.
• Line a small baking sheet with parchment paper.
• Holding each of the 10 medium strawberries by their green leaves, dip them into the orange-colored white chocolate, ensuring they are evenly coated.
• Place the dipped strawberries onto the prepared baking sheet and refrigerate until the chocolate coating is firm, approximately 10 to 15 minutes.

Prepare the Chocolate Ganache Topping:

• In a small saucepan over low heat, warm 1/3 cup heavy cream until small bubbles form around the edges, ensuring it does not boil.
• Place 1 cup semisweet chocolate chips in a heatproof bowl.
• Pour the heated cream over the chocolate chips and let it sit undisturbed for 3 minutes to allow the chocolate to soften.
• After 3 minutes, stir the mixture until it becomes smooth and glossy, forming a ganache.

Assemble the Cheesecake:

• Pour the prepared chocolate ganache over the chilled cheesecake, spreading it evenly to cover the top.
• Sprinkle 1 cup of crushed Oreos over the ganache to resemble “soil.”
• Arrange the chocolate-dipped strawberries on top of the cheesecake, pressing them gently into the Oreo crumbs to resemble carrots growing in a garden.
• Scatter Robin’s Eggs candies around the strawberries for added decoration.
• Refrigerate the assembled cheesecake for an additional 10 minutes to allow the ganache to set before serving.