Preheat the oven: Preheat your oven to 325°F (160°C).
Mix crust ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well-coated.
Press into the pan: Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.
Step 2: Make the Cheesecake Filling
Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add eggs: Add the eggs, one at a time, mixing well after each addition.
Incorporate vanilla and sour cream: Stir in the vanilla extract and sour cream until well combined. Finally, mix in the heavy cream until smooth.
Pour filling into the crust: Pour the cheesecake filling over the cooled crust in the springform pan.
Step 3: Bake the Cheesecake
Bake: Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.
Cool: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then, remove it and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Step 4: Prepare the Strawberry Crunch Topping
Make the crunch mixture: In a medium bowl, crush the freeze-dried strawberries into small pieces. Add the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
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