Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). To make the graham cracker crust, mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed measuring cup to pack it tightly. Bake the crust for 8 minutes, then let it cool completely while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Add in the vanilla extract and mix again.

Next, incorporate the eggs one at a time, mixing just until combined after each addition to avoid overmixing. Overmixing can lead to cracks in the cheesecake. Add the sour cream and cornstarch, and gently fold them in until everything is evenly combined.

Pour the filling over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in, and place the pan into a larger roasting pan. Pour about an inch of hot water into the roasting pan to create a water bath. This step helps the cheesecake bake evenly and prevents cracking.

Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracks.

Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.

Step 4: Make the Strawberry Topping

In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to bubble.

In a small bowl, whisk together the cornstarch and water until smooth, then stir it into the strawberry mixture. Continue cooking for another 1-2 minutes, or until the sauce thickens. Remove from heat and let the topping cool completely.

Step 5: Make the Crunch Topping

In a food processor, pulse the Golden Oreo cookies and freeze-dried strawberries until you get a crumbly mixture. Add the melted butter and pulse again until the crumbs are evenly coated.

Step 6: Assemble the Cheesecake

Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate. Spread the cooled strawberry topping evenly over the top, then sprinkle the strawberry crunch mixture generously over the entire cheesecake. Press the crunch topping gently to help it adhere.