Using a food processor (or by smashing in a large ziplock bag) crush the Oreo cookies until they are a fine powder. Melt the stick of butter, and stir into the crumbs until they are combined.
Line an 8x8 cake pan with parchment paper, so you can easily remove the cheesecake when done. Pour the crust mixture into the lined pan, and press firmly, so the crust will be well set into the pan. Place the pan in the freezer or refrigerator while preparing the filling.
For the base of the cheesecake, place all three packages of the cream cheese into a large bowl. Combine with one teaspoon of vanilla extract and the marshmallow creme. Mix until smooth and creamy. Divide the filling into three bowls. (It should be 1 ¼ cup into each bowl.)
Stir the chopped strawberries into the cream cheese mixture, along with two or three drops of pink food coloring. Pour over the crust, and spread evenly. Put back into the freezer or refrigerator while making the vanilla filling.
Mix in the additional teaspoon of vanilla extract, and then melt the white chips in the microwave. It will take about 45-60 seconds. Stir the chocolate quickly into the cream cheese mixture so it won't harden. Once it is mixed, evenly spread over the strawberry layer, and return to the freezer or refrigerator.
Melt chocolate chips for 45-60 seconds in the microwave, and then quickly mix into the cream cheese mixture until well combined. It should be creamy and look like a mousse. Spread evenly over the vanilla filling.
Return to the freezer for about 30 minutes or refrigerator for 1-2 hours, before cutting.