• The oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9-inch springform pan with olive oil after lining the bottom with parchment paper. Place aside.
• Cream of tartar and egg whites should be added to a stand mixer or a sizable basin. For about 3 minutes, beat at high speed until soft peaks develop.

  Granulated sugar, vanilla, and baking powder are gradually added while the mixer is on low.
• The mixture should be beaten for a another minute, or until shiny, glossy, and stiff peaks form. Place aside.

  Put cookies, walnuts, and pecans in a food processor. Pulse the mixture until it is ground.
• The nut mixture should be added to the egg white mixture. Gently fold everything together until it's well combined without over-mixing.

  Fill the prepared pan with a thin layer of the cake batter. For 50 minutes, bake.
• After taking the cake out of the oven, let it cool completely on the counter for about two hours.

FOR THE TOPPING

• To a stand mixer or large mixing bowl, add cream cheese, sour cream, powdered sugar, and vanilla extract.
• Until fully smooth, beat on high.
• Transfer the cake to a serving plate after carefully removing it from the pan.

  Sliced strawberries are used as decoration, and cream cheese topping is layered on top of the cake.