Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a parchment-lined 9x9 inch baking pan, creating an even layer. Bake for about 10 minutes, then allow it to cool completely.

In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, fully incorporating each before the next. Mix in sour cream, vanilla extract, and strawberry puree until well-blended. Pour filling over cooled crust and spread evenly.

Bake cheesecake at 325°F (160°C) for 35-40 minutes until set at edges but slightly jiggly in center. Let cool at room temperature, then refrigerate for at least 4 hours or preferably overnight.

Prepare topping by mixing crushed Golden Oreos and freeze-dried strawberries with melted butter until crumbly. This will add crunch to your cheesecake chunks.

Once chilled, remove from fridge and cut into squares with a sharp knife. For cleaner cuts, dip the knife in hot water. Coat each square with crunchy topping and drizzle with melted white chocolate if desired.

Garnish with fresh sliced strawberries and keep treats refrigerated until serving.