Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well blended. Pour mixture into a parchment-lined baking pan, pressing it firmly into an even layer. Bake for about 10 minutes, then allow it to cool completely.

In a large mixing bowl, beat cream cheese and granulated sugar together until smooth and creamy. Gradually incorporate each egg, mixing well before adding the next. Then mix in sour cream, vanilla extract, and strawberry puree until just combined. Pour this cheesecake filling over the cooled crust, spreading it evenly.

Place the cheesecake in the oven and bake at 325°F (163°C) for 35–40 minutes, or until the center is set but slightly jiggly. Once baked, let it cool at room temperature for about 30 minutes. Transfer to the refrigerator and chill for at least 4 hours.

While the cheesecake chills, prepare the crunchy topping. In a medium bowl, mix crushed Golden Oreos, freeze-dried strawberries, and melted butter until it resembles a crumbly texture. Set aside.

Once chilled, remove the cheesecake from the refrigerator and cut into bite-sized squares. Roll or sprinkle each square with the prepared crunch topping. Drizzle melted white chocolate for added sweetness.

Garnish with fresh strawberries before serving. Keep refrigerated until ready to serve.