Make the Crust

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or line the bottom with parchment paper.
2. Combine the Crust Ingredients: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly coated.
3. Press Into the Pan: Press the graham cracker mixture into the bottom of the prepared springform pan, forming an even layer. Use the back of a spoon or a glass to press it down firmly.
4. Bake: Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly while you prepare the cheesecake filling.

Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
2. Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese and continue to beat until fully incorporated.
3. Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure to scrape the sides of the bowl as needed.
4. Mix in Sour Cream: Add the sour cream and mix until smooth and creamy.
5. Pour into Pan: Pour the cheesecake filling into the cooled crust, spreading it evenly.
6. Bake: Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. You can test it by gently shaking the pan – the filling should not ripple too much.
7. Cool and Chill: Remove the cheesecake from the oven and let it cool on a wire rack for about 1 hour. Then, refrigerate for at least 3 hours, or overnight, to allow it to set fully.

Make the Strawberry Crunch Topping

1. Prepare the Freeze-Dried Strawberries: In a food processor or blender, pulse the freeze-dried strawberries until they turn into a fine powder, leaving some larger pieces for texture.
2. Combine Ingredients: In a bowl, mix the crushed strawberries, graham cracker crumbs, melted butter, and sugar until combined.
3. Top the Cheesecake: Once the cheesecake has chilled, spread the strawberry crunch topping evenly over the top, pressing it gently into the filling.