Prepare the Crust: In a bowl, mix 2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you make the filling.

In a large bowl, beat 16 oz of softened cream cheese and 1 cup of powdered sugar until smooth and creamy.

Add 1 tsp of vanilla extract and 1/2 cup of sour cream, mixing until combined.

In a separate bowl, whip 1 cup of cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Pour the filling over the prepared crust, smoothing the top. Chill for at least 4 hours, or until firm.

Prepare the Strawberry Crunch Topping: In a bowl, mix 20 crushed golden sandwich cookies, 3 tbsp of melted unsalted butter, 1/4 cup of crushed freeze-dried strawberries, and 1/4 cup of strawberry gelatin powder. Combine until the mixture resembles coarse crumbs.

Assemble the Cheesecake: Once the cheesecake is set, remove it from the springform pan. Press the strawberry crunch topping evenly onto the top and sides of the cheesecake.

Garnish and Serve: Top with fresh strawberries and dollops of whipped cream, if desired. Slice and serve chilled.