Prepare the Crust:

1. Combine Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly moistened.

2. Press into Pan: Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even and compact layer.

3. Pre-Bake (Optional): For a sturdier crust, pre-bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Let it cool completely before adding the filling.

Prepare the Terrazzo Pieces:

1. Prepare Freeze-Dried Strawberries: Crush freeze-dried strawberries in a ziplock bag, or use a food processor. Set aside.

2. Make Chocolate Ganache: Heat heavy cream in a saucepan, just until simmering. Pour over chocolate and allow to sit for a minute. Whisk gently until smooth, ensuring all chocolate is melted.

3. Crush Oreo Cookies: Add oreo cookies to a ziplock bag, then crush into fine pieces.

4. Prepare Mango Puree: Heat mango puree in a saucepan on medium-low. Reduce and thicken, making sure to stir constantly.

5. Prepare Pistachio Paste: Add a bit of water to the pistachio paste, just to dilute it. You can also add a drop of green food coloring.

Make the Cheesecake Filling:

1. Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

2. Add Sugar: Gradually add the sugar to the cream cheese, beating until well combined and the mixture is light and fluffy.

3. Add Vanilla and Lemon Zest: Beat in the vanilla extract and lemon zest.

4. Add Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to over-mix, as this can cause the cheesecake to crack.

5. Add Heavy Cream: Gently fold in the heavy cream until just combined.

Assemble the Cheesecake:

1. Layer 1: Spoon half of the cheesecake filling into the prepared crust, spreading it evenly.

2. Add Terrazzo Pieces: Sprinkle half of the freeze-dried strawberries, chocolate ganache, crushed Oreos, mini marshmallows, mango puree, and pistachio paste over the filling.

3. Layer 2: Spoon the remaining cheesecake filling over the terrazzo pieces, spreading it evenly.

4. Add Remaining Terrazzo Pieces: Sprinkle the remaining freeze-dried strawberries, chocolate ganache, crushed Oreos, mini marshmallows, mango puree, and pistachio paste over the top of the cheesecake.

5. Gently Swirl (Optional): Use a toothpick or skewer to gently swirl the terrazzo pieces into the filling, creating a marbled effect. Be careful not to over-mix.

Bake the Cheesecake:

1. Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger roasting pan.

2. Add Hot Water: Pour hot water into the roasting pan, filling it halfway up the sides of the springform pan. This creates a water bath that will help the cheesecake bake evenly and prevent it from cracking.

3. Bake: Bake in a preheated oven at 325°F (160°C) for 60-75 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.

4. Turn Off Oven and Cool: Turn off the oven and prop the oven door open slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracking.

5. Refrigerate: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.

Serve:

1. Remove from Pan: Run a thin knife around the edges of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan.

2. Garnish (Optional): Garnish the cheesecake with fresh berries, whipped cream, or a drizzle of chocolate ganache.

3. Slice and Serve: Slice the cheesecake with a sharp knife and serve chilled.