1. Prepare the Cheesecake Crust:

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with butter or nonstick spray.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the pan using a flat-bottomed glass.
4. Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool.

💡 Pro Tip: For a no-bake version, refrigerate the crust for 30 minutes instead of baking.

2. Make the Cheesecake Filling:

1. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
2. Add eggs one at a time, mixing gently after each addition.
3. Stir in sour cream, vanilla extract, and lemon juice until fully incorporated.
4. Pour the mixture over the cooled crust, spreading it evenly with a spatula.

💡 Expert Tip: Ensure all ingredients are at room temperature for a smoother consistency.

3. Bake the Cheesecake:

1. Wrap the springform pan with aluminum foil to prevent leaks.
2. Place the pan in a larger roasting pan filled with hot water (water bath) to prevent cracks.
3. Bake for 55-65 minutes. The edges should be set, but the center should have a slight jiggle.
4. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
5. Refrigerate for at least 4 hours or overnight before adding the topping.

💡 Troubleshooting Tips: If cracks appear, cover them with whipped cream or extra crunch topping.

4. Prepare the Strawberry Crunch Topping:

1. In a food processor, pulse golden sandwich cookies and freeze-dried strawberries until they form a crumb-like consistency.
2. Add strawberry gelatin powder for enhanced color and flavor.
3. Stir in melted butter until the mixture resembles wet sand.
4. Sprinkle the strawberry crunch topping evenly over the chilled cheesecake before serving.

💡 Customization Ideas: Add crushed almonds, pecans, or drizzle with white chocolate for an extra touch!