Crush the graham cracker in a food processor or a freezer bag with a rolling pin until you get fine crumbs. Combine crumbs with sugar and melted butter. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Refrigerate for 60 minutes.

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

Add the strawberries, cream cheese, sugar, and vanilla to a blender or food processor and process until smooth.

Gently Fold half of the whipped cream into the strawberry mixture with a spatula until mixed. Add the remaining whipped cream to the filling.

Pour the filling onto the chilled cracker crust and spread it into an even layer. And cover with foil or cling film and refrigerate it overnight or freeze the cheesecake for 4 hours. (Because the cheesecake does not contain gelatin, it’s best left overnight to set and firm up or freeze for at least 4 hours before serving).

While the strawberry cheesecake is freezing, make the strawberry crunch topping for the cheesecake. Add golden Oreo cookies and freeze-dried strawberries into a food processor and pulse until you get a crumbly texture. If you don’t have a food processor, place the cookies with the strawberries in a freezer bag and use a rolling pin to crush them into small pieces.

Add the melted butter to the crumbs in the food processor and pulse again to the desired consistency. When using the rolling pin method, pour the crumbs into a mixing bowl and add the melted butter. Stir until well incorporated.

After 4 hours or overnight, remove the cheesecake from the freezer and remove the rim. Use a hot knife to cut into 9 wedges and return them to the freezer.

Bring the strawberry cheesecake to the refrigerator for about 30 minutes before serving. Add the strawberry crunch topping and fresh strawberries, and serve.