1. Crush the cookies by placing Golden Oreos or Nilla wafers in a food processor and pulse until fine crumbs form or crush in a sealed plastic bag with a rolling pin.
2. Mix the crushed cookies with melted butter until the crumbs are evenly coated and resemble wet sand.
3. Press the cookie mixture into a greased or parchment-lined 9-inch springform pan, ensuring an even layer. Chill in the refrigerator while preparing the filling.
4. Preheat your oven to 325°F (163°C). If using a water bath, boil water for it now.
5. Beat softened cream cheese and sugar in a mixing bowl using a hand or stand mixer until smooth and creamy.
6. Add eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
7. Mix in sour cream, vanilla extract, and flour until evenly blended to achieve a smooth filling.
8. Pour the cheesecake filling over the chilled crust and smooth the surface with a spatula.
9. Prepare a water bath by wrapping the springform pan bottom in foil, placing the pan in a larger dish, and filling the outer dish halfway with boiling water. This ensures even baking and prevents cracks.
10. Bake the cheesecake for 60-70 minutes until the center is nearly set but slightly jiggly.
11. Turn off the oven, leave the door slightly open, and allow the cheesecake to cool in the oven for an hour to prevent cracks due to temperature changes.
12. Remove the cheesecake from the water bath, run a knife around the edges, and refrigerate for at least 4 hours or overnight to set completely.
13. Prepare the strawberry crunch topping by crushing freeze-dried strawberries and Golden Oreos or Nilla wafers into a coarse crumb mixture using a food processor or rolling pin.
14. Mix the crushed ingredients with melted butter until the topping resembles a sticky crumb mixture.
15. Remove the chilled cheesecake from the springform pan and gently press the strawberry crunch topping onto the top and sides of the cheesecake evenly.
16. Garnish the cheesecake with fresh strawberry slices, whipped cream, or mint leaves for a decorative and flavorful touch.
17. Slice the cheesecake using a sharp knife, cleaning the blade between cuts to maintain clean edges.
18. Serve the cheesecake chilled and enjoy the combination of creamy filling and crispy strawberry topping.
19. Store leftover cheesecake in the refrigerator for up to 4 days, or freeze for up to 2 months. For freezing, wrap it tightly in plastic wrap and foil.
20. Apply the topping fresh if storing separately to maintain its crunchiness. Reapply before serving.