Step 1: Prep the Crust
Preheat your oven to 325°F (163°C). Line a mini muffin tin or an 8×8-inch pan with parchment paper. In a bowl, mix the 1 1/2 cups of crushed graham crackers or golden Oreos with the 1/4 cup of melted butter. Press the mixture firmly into the bottom of the prepared muffin cups or pan to form the crust. Set the crust aside.

Step 2: Make the Filling
In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until completely smooth. Add the two large eggs one at a time, mixing well after each addition. Finally, stir in the sour cream, vanilla extract, and strawberry puree (or jam) until smoothly combined.

Step 3: Bake the Cheesecake
Pour the cheesecake mixture over the prepared crust. Bake for 20–25 minutes for mini bites, or 35–40 minutes for the larger pan, until the filling is set but still slightly jiggly in the very center.

Step 4: Cool and Chill
Allow the cheesecake to cool completely to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or, ideally, overnight.

Step 5: Make the Topping
While the cheesecake is chilling, prepare the crunch topping. In a bowl, mix the 1 cup of crushed golden Oreos (or vanilla wafers), the 1/2 cup of crushed freeze-dried strawberries, and the 3 tablespoons of melted butter until the mixture resembles coarse crumbs.

Step 6: Assemble and Finish
Once the cheesecake is chilled, remove the bites from the muffin tin or cut the larger cheesecake into small squares. Roll or sprinkle the strawberry crunch topping over each bite, pressing gently to adhere the crumbs to the sides and top.

Step 7: Optional White Chocolate Dip
For extra indulgence, dip each bite into the melted white chocolate (or candy melts). Place the finished bites on a parchment-lined baking sheet and refrigerate for an additional 15–20 minutes to fully set the chocolate coating.

Step 8: Enjoy
Serve immediately or keep refrigerated!