Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine crushed golden sandwich cookies with melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
4. Bake for 8–10 minutes, then remove from the oven and let it cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
2. Add sour cream and vanilla extract, mixing until well combined.
3. Add eggs one at a time, mixing on low speed to avoid overbeating.
4. Fold in the finely chopped fresh strawberries.
5. Pour the filling over the cooled crust and smooth out the top.

Step 3: Bake the Cheesecake

1. Bake at 325°F (160°C) for 45–50 minutes, or until the center is slightly jiggly but set.
2. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
3. Once cooled, refrigerate for at least 4 hours (or overnight) to set.

Step 4: Prepare the Strawberry Crunch Topping

1. In a food processor or a ziplock bag, crush the golden sandwich cookies and freeze-dried strawberries together until crumbly.
2. Stir in melted butter and mix until combined.

Step 5: Add the Topping & Serve

1. Once the cheesecake is fully chilled, spread a thin layer of strawberry jam or glaze over the top (optional).
2. Sprinkle the strawberry crunch mixture evenly over the cheesecake.
3. Slice and enjoy!