Preheat the oven to 325°F (160°C). Grease the springform pan with cooking spray or line the bottom with parchment paper.

In a mixing bowl, combine the crushed graham crackers, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of the springform pan.

In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add sugar and vanilla extract to the cream cheese, mixing until well blended.

Add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix.

Mix in the sour cream and strawberry puree until the mixture is smooth.

Pour the cheesecake filling over the graham cracker crust, smoothing the top with a rubber spatula.

Bake in the preheated oven for 60 minutes, or until the edges are set, and the center is slightly jiggly.

Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about one hour. This helps prevent cracking.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

After chilling, remove the cheesecake from the springform pan.

To prepare the topping, mix the crushed freeze-dried strawberries with the reserved crust mixture. Sprinkle evenly over the top of the cheesecake before serving.

For best texture, allow the cheesecake to come to room temperature for about 30 minutes before serving.

Consider decorating the top with fresh strawberry slices for a more intense strawberry flavor.