Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix the crushed golden Oreos with melted butter until evenly combined.
3. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. Mix in the sour cream and heavy cream until fully combined.
4. Gently fold in the strawberry puree until the mixture is smooth and pink.
5. Pour the filling over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath method).
2. Bake for 60-70 minutes, or until the edges are set but the center is slightly jiggly.
3. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then remove it from the water bath and let it cool to room temperature. Refrigerate for at least 4-6 hours, or overnight, to set completely.

Step 4: Make the Strawberry Crunch Topping

1. In a medium bowl, mix the crushed golden Oreos, crushed freeze-dried strawberries, and melted butter until combined.
2. Spread the mixture evenly over the top of the chilled cheesecake, pressing it gently to adhere.

Step 5: Decorate and Serve

1. Pipe whipped cream around the edges of the cheesecake and garnish with fresh strawberries.
2. Drizzle with strawberry sauce if desired.
3. Slice and enjoy your Berrylicious Strawberry Crunch Cheesecake!