1. Preheat your oven to 325°F. Line a mini muffin tin or an 8×8-inch pan with parchment paper.

2. In a mixing bowl, combine the crushed graham crackers (or golden Oreos) with the melted butter. Press this mixture firmly into the bottom of the muffin cup or pan to create an even crust. Set aside.

3. In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and strawberry puree (or jam) until all the ingredients are well combined.

4. Pour the cheesecake mixture over the prepared crust. If using a mini muffin tin, fill each cup about 3/4 full. Bake for 20-25 minutes for mini bites or 35-40 minutes for a larger pan until the cheesecake is set but still slightly jiggly in the center.

5. Allow the baked cheesecake bites to cool to room temperature, then refrigerate them for at least 4 hours or overnight to set properly.

6. In another bowl, mix together the crushed golden Oreos, freeze-dried strawberries, and melted butter until it resembles coarse crumbs.

7. Once the chilled cheesecake bites are set, remove them from their molds or cut the larger cheesecake into squares. Roll or sprinkle each bite with the strawberry crunch topping, pressing gently to help it adhere.

8. For an extra indulgent treat, you can dip each Strawberry Crunch Cheesecake Bite into melted white chocolate. Place the dipped bites on a parchment-lined baking sheet and refrigerate for 15-20 minutes to allow the chocolate to set.