Preheat oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper, allowing some overhang for easy removal.

Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.

Make the filling: In a large mixing bowl, beat the cream cheese until smooth (about 2–3 minutes). Add the sugar and continue beating until light and fluffy.

Add eggs one at a time, mixing on low speed and scraping down the sides between each addition. Stir in vanilla extract and sour cream until just combined.

Pour the batter over the crust and spread evenly. Tap the pan gently to release any air bubbles.

Bake for 40–45 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Chill for at least 4 hours, preferably overnight.

Prepare the strawberry crunch topping: In a food processor, pulse the freeze-dried strawberries and golden Oreos until you get a coarse crumb. Stir in melted butter until the mixture holds together slightly.

Add the topping: Once the cheesecake has chilled, lift it out of the pan and slice it into chunks. Press the strawberry crunch topping gently onto each chunk.

Serve and enjoy, or store in the fridge or freezer for later!