Preheat your oven to 325°F (160°C).

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for about 10 minutes.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add the granulated sugar and vanilla extract, mixing until fully combined.

Add the eggs one at a time, beating on low speed until just blended.

Pour the cheesecake mixture over the pre-baked crust.

Bake the cheesecake for about 45-50 minutes.

Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.

While the cheesecake is cooling, toss the sliced strawberries with sugar and lemon juice in a bowl. Let sit for about 10-15 minutes.

In a small bowl, mix the crushed freeze-dried strawberries, granola, and melted butter together until well combined.

Once the cheesecake is cooled, drizzle the strawberries and their syrup on top, and sprinkle the crunchy topping generously.

Refrigerate the cheesecake for at least 4 hours before serving.

Slice, serve, and enjoy!