Preheat your oven to 325°F (163°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove it and let it cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until fluffy and smooth.

Gradually add in the sugar and vanilla, continuing to mix until combined.

Beat in the eggs one at a time. Don't worry if it looks a bit lumpy; it will be creamy once baked.

Finally, add the sour cream and blend until smooth.

Pour the cheesecake filling over the cooled crust and smooth the top.

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.

Once done, turn off the oven and crack the door open. Let the cheesecake cool in the oven for another hour.

Meanwhile, pulse the freeze-dried strawberries, crushed graham crackers, sugar, and melted butter in a blender or food processor until you achieve a crunchy mixture.

Sprinkle this mixture over the cooled cheesecake once it has reached room temperature.

Cover the cheesecake and place it in the refrigerator for at least four hours (or overnight for best results).

Serve with fresh strawberries and a dollop of whipped cream on top.