Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. Mix crushed golden sandwich cookies and melted butter in a bowl until fully combined.
3. Press into the bottom of a greased 9-inch springform pan. Use a glass or flat-bottomed cup to pack tightly.
4. Bake for 8–10 minutes. Let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat softened cream cheese until smooth (2–3 minutes).
2. Add sugar and beat again until fluffy.
3. Mix in sour cream and vanilla extract.
4. Add eggs one at a time, mixing just until incorporated—don’t overmix.
5. Stir in strawberry puree (and food coloring if using).
6. Pour the batter over the cooled crust and smooth the top.

Optional Water Bath: For extra-smooth results, wrap the pan in foil and bake in a water bath to prevent cracking.

7. Bake for 55–65 minutes or until center is just set.
8. Turn off oven, crack the door, and let cake cool for 1 hour. Then chill in the fridge for 4–6 hours or overnight.

Step 3: Make the Strawberry Crunch Topping

1. In a food processor, pulse golden cookies and freeze-dried strawberries until crumbly.
2. Pour into a bowl and stir in melted butter until mixture clumps slightly.

Step 4: Assemble and Decorate

1. Once the cheesecake is chilled and set, gently remove it from the springform pan.
2. Press the strawberry crunch mixture around the sides and sprinkle on top.
3. Pipe whipped cream around the edges or decorate with strawberry slices and a white chocolate drizzle.