Preheat your oven to 325°F (163°C). This is important for baking the cheesecake evenly.

In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press this mixture into the bottom of a 9-inch springform pan. Make sure it's evenly spread.

In a large mixing bowl, beat the softened cream cheese until it's creamy and smooth. Add sugar and vanilla extract, mixing well. Beat in the eggs one at a time to avoid lumps. Add the sour cream and strawberry puree, then blend until fully incorporated.

Pour the cheesecake filling over the crust in the springform pan. Bake in the preheated oven for about 50-60 minutes until the edges are set and the center slightly jiggles.

Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour. After that, refrigerate it for at least 4 hours or overnight for the best texture.

In a bowl, mix the crushed strawberry cookies, melted butter, sugar, and graham cracker crumbs until well combined.

Once the cheesecake is set and chilled, top it with the strawberry crunch mixture, spreading it evenly over the cheesecake.

Slice the cheesecake and serve. Enjoy your sweet treat!