Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well-mixed. Press this mixture into the bottom of a lined 9x13-inch pan. Bake for 10 minutes, then allow it to cool completely.

In a large mixing bowl, beat softened cream cheese and sugar until smooth. Gradually add in eggs, mixing well after each addition. Incorporate sour cream, vanilla extract, and strawberry puree until fully combined. Spread the filling evenly over the cooled crust.

Transfer the pan to the oven and bake for 35-40 minutes, or until slightly set. Let cool at room temperature for at least an hour, then refrigerate for a minimum of 4 hours.

Prepare the topping by combining crushed Golden Oreos or vanilla wafers with freeze-dried strawberries in a bowl. Add melted butter and mix until it resembles a crumbly texture.

Once the cheesecake is set and chilled, cut it into squares. Roll each square in the prepared crunch topping. Drizzle melted white chocolate on top for an extra touch.

Garnish with fresh strawberries and serve. Store in the refrigerator until ready to serve.