Prepare the Crust:
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you make the filling.
Make the Cheesecake Filling:
- Preheat the oven to 325°F (165°C).
- In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing well.
- Add the eggs one at a time, beating on low speed just until combined. Fold in the diced strawberries gently.
- Pour the filling over the crust in the springform pan. Place the pan on a baking sheet.
Bake:
- Bake for 55-60 minutes or until the center is set and the top appears dull.
- Remove from the oven and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake; cool for 1 hour longer. Refrigerate overnight.
Prepare the Strawberry Crunch Topping:
- In a food processor, pulse the freeze-dried strawberries and crushed cookies until you have a crumbly mixture. Transfer to a bowl and mix with melted butter until well combined.
- Once the cheesecake has cooled and set, press this strawberry crunch mixture onto the sides or top of the cheesecake as desired.
Make the Strawberry Sauce (optional):
- Combine strawberries, sugar, and vanilla in a saucepan over medium heat. Cook until the strawberries release their juices.
- Mix water and cornstarch to make a slurry, then stir into the saucepan. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Cool the sauce and then refrigerate until serving.
Serving:
Serve the cheesecake slices with a drizzle of strawberry sauce over the top for an added burst of flavor.
This Strawberry Crunch Cheesecake recipe creates a dessert with layers of texture and flavor that are sure to delight anyone who tries it. The fresh brightness of the strawberries, paired with the creamy cheesecake and the unique crunch of the topping, makes this cheesecake a memorable treat for any occasion.