Preheat the Oven: Preheat the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
Prepare the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined. Press the mixture firmly into the bottom of the prepared baking dish to form a crust. Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Bake the Cheesecake: Pour the cheesecake batter over the cooled graham cracker crust. Smooth the top with a spatula. Bake for 25-30 minutes, or until the center is set and the edges are lightly golden. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight, to firm up.
Prepare the Strawberry Crunch Topping: In a separate bowl, mix the crushed freeze-dried strawberries, crushed graham crackers, melted butter, and sugar until well combined.
Assemble the Chunks: Once the cheesecake has chilled and firmed up, use a sharp knife to cut it into small bite-sized chunks. Gently press the strawberry crunch topping onto each chunk, making sure to coat each piece evenly.
Enjoy your food!
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