Prepare the Crust:

Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Press into Pan: Press the mixture firmly into the bottom of the prepared springform pan. Bake for about 10 minutes, then remove and let cool.

Prepare the Cheesecake Filling:

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract, mixing until well combined.

Incorporate Eggs and Sour Cream: Beat in the eggs, one at a time, mixing on low speed. Stir in the sour cream and strawberry puree until smooth.

Pour into Crust: Pour the cheesecake filling over the cooled crust in the springform pan.

Bake: Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm.

Cool: Turn off the oven, crack the oven door, and let the cheesecake cool for about 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Prepare the Strawberry Crunch Topping:

Mix Topping Ingredients: In a medium bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafers, melted butter, and powdered sugar. Mix until well combined.

Top the Cheesecake: Once the cheesecake has chilled and set, carefully remove it from the springform pan. Sprinkle the strawberry crunch topping evenly over the top.

Serve:

Slice and Enjoy: Slice the cheesecake and serve chilled. Enjoy the delicious layers of creamy cheesecake and crunchy strawberry topping!