Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easier removal.

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to create an even crust layer.

Bake the crust for about 10 minutes, then remove it from the oven and allow it to cool slightly while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy with no lumps remaining. Add the granulated sugar and continue mixing until fully combined.

Mix in the eggs one at a time, beating on low speed after each addition. Stir in the vanilla extract, sour cream, and heavy cream until the filling becomes silky and smooth.

Fold the chopped strawberries gently into the cheesecake batter so they are evenly distributed throughout the filling.

Pour the cheesecake filling over the cooled crust and smooth the top evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.

Bake the cheesecake for 55–65 minutes, or until the edges are set while the center still has a slight jiggle. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for about 1 hour to prevent cracking.

Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight until fully set and firm.

To prepare the strawberry crunch topping, crush the golden sandwich cookies into coarse crumbs. Mix them with strawberry gelatin powder and melted butter until evenly coated.

Once the cheesecake is chilled, sprinkle the strawberry crunch mixture generously over the top and around the edges of the cheesecake.

Decorate with whipped cream and fresh strawberries before slicing and serving.