Prepare the Crust:

Cup of Yum
1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, pressing it down firmly to form an even layer.
4. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool while you prepare the filling.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the granulated sugar and vanilla extract, and beat until well combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the sour cream until the filling is smooth and well combined.
5. Pour the cheesecake filling over the cooled crust, spreading it out evenly.

Bake the Cheesecake:

1. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
3. Remove the cheesecake from the oven and let it cool completely at room temperature.
4. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Prepare the Strawberry Topping:

1. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat the strawberries evenly.
2. Let the strawberries macerate for 15-20 minutes, stirring occasionally.

Prepare the Crunch Topping:

1. In a food processor, pulse the freeze-dried strawberries and golden Oreos until they are finely crushed.
2. Transfer the crushed mixture to a bowl and stir in the melted butter until well combined.

Assemble the Cheesecake:

1. Spread the macerated strawberries evenly over the top of the chilled cheesecake.
2. Sprinkle the crunch topping over the strawberries, pressing it down gently to adhere.

Serve:

1. Remove the cheesecake from the springform pan and transfer it to a serving platter.
2. Slice and enjoy your Strawberry Crunch Cheesecake!