Cover a baking tray with parchment and melt the white chocolate in a microwave-safe bowl using 30-second intervals. Continue until the melts become smooth with no solid pieces remaining.

Stir the coconut oil into the melted chocolate, using additional brief microwave bursts if needed to melt it completely. The combined coating should flow freely rather than fall from the spoon in thick blobs.

Pour some coating into a cone, rotate it to reach the interior, and use a straw or skewer to spread a thin layer before shaking out the excess. Check that the coating reaches the narrow tip without leaving bare patches.

Rest the coated cone on the prepared tray and treat the remaining cones the same way while the inner layers set. The interiors should look evenly coated rather than pooled with chocolate.

Remove the Oreo cream centers, pulse the cookies into coarse breadcrumbs, and transfer the crumbs to a bowl. Stop while distinct little cookie pieces remain.

Process the freeze-dried strawberries separately to a breadcrumb texture, then wait a few minutes before opening the lid and mixing them with the cookie crumbs. The finished mixture should have an even scattering of pink berry pieces throughout.

Arrange the cones beside separate plates of melted coating and strawberry crumbs, with the tray nearby. Keep everything within reach so the chocolate stays wet during coating.

Roll approximately the upper third of a cone through the melted chocolate, shake away the excess, and immediately roll it through the crumbs. The strawberry-cookie pieces should cling to the wet coating without sliding off.

Return the finished cone to the tray and repeat the dipping process with the remaining cones. Leave the shells undisturbed until the outer coating has set.

Start with room-temperature cream cheese and beat it briefly to loosen its texture. It should look pliable and creamy rather than cold and chunky.

Mix in the sugar, vanilla, and lemon juice on low speed, scraping the bowl as needed, then transfer the smooth mixture to another bowl. Keep mixing until the sugar has dissolved and no cream cheese lumps remain.

Whip the cream to firm peaks, then gently fold it through the cream cheese mixture. The cream should hold its shape when the beaters lift, and the combined filling should look airy without white streaks.

Cover the filling and refrigerate it for 2 hours before transferring it to a piping bag fitted with a large tip. The chilled mixture should hold a defined ridge rather than slump flat.

Pipe the chilled cheesecake into the chocolate-sealed cones just before serving. Fill the narrow interior before building a swirl above the rim.

Make the optional strawberry roses just before serving by cutting thin, shallow slices around each berry, starting near its bottom and gently easing the slices outward. A small or medium berry may give three to five petals around each ring and only two petal layers.

Set a strawberry rose into the center of each filled cone and scatter extra strawberry-cookie crumbs over the cheesecake. The fruit should sit securely without flattening the piped swirl.