Preheat your oven to 325°F. Line a 9x13-inch baking pan with parchment paper for easy removal later. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press the crumb mixture firmly into the bottom of your pan, creating an even layer. Bake in the preheated oven for 10 minutes, then allow it to cool completely at room temperature.

In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy, about 2 minutes. Gradually add eggs one at a time, mixing gently to avoid overmixing. Incorporate sour cream, vanilla extract, and strawberry puree, blending until everything is well combined and smooth. Once the filling is ready, pour it evenly over the cooled crust, spreading it gently with a spatula.

Place the cheesecake in the oven at 325°F and bake for 35–40 minutes, or until the edges are set but the center still slightly jiggles. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours—or overnight for best results—before cutting into chunks.

While the cheesecake chills, prepare the crunchy topping. In a separate mixing bowl, combine crushed cookies, freeze-dried strawberries, and melted butter. Mix until you achieve a crumbly texture. This topping will add a delightful crunch to your Strawberry Crunch Cheesecake Chunks, so set it aside to let the flavors meld together.

Once the cheesecake is well-chilled and set, use a sharp knife to cut it into bite-sized pieces. Roll each piece in the prepared crunchy topping, ensuring they’re coated evenly. If desired, drizzle melted white chocolate over the top for an extra touch of sweetness. Garnish with fresh strawberries before serving these mouthwatering Strawberry Crunch Cheesecake Chunks to your eager guests!