Prepare the Crust:
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and sugar; press into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Cool completely.
Make the Cheesecake Filling:
Beat cream cheese and sugar until smooth. Add sour cream and vanilla, then eggs one at a time, mixing on low.
Prepare the Strawberry Layer:
Combine sliced strawberries, sugar, and lemon juice; let sit for 15-20 minutes.
Assemble and Bake:
Pour half of the cheesecake filling over the crust. Add the strawberry mixture, then the rest of the filling. Bake in a water bath for 55-70 minutes. Cool in the oven for 1 hour, then refrigerate for at least 4 hours.
Make the Crunch Topping:
Combine crushed Oreos, freeze-dried strawberries, flour, and sugar; cut in the cold butter until crumbly. Bake for 8-10 minutes and cool.
Make the Whipped Cream:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Serve:
