1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until well combined. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.

2. Beat softened cream cheese until smooth. Add sugar and blend until incorporated. Add sour cream and vanilla extract, mixing well.

3. Add eggs one at a time, beating on low speed to avoid overmixing.

4. Pour the batter into the prepared crust. Tap the pan to release air bubbles.

5. Bake for 55–65 minutes or until the edges are set and the center jiggles slightly. Turn off oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

6. In a saucepan, combine chopped strawberries, jam, sugar, and cornstarch. Cook until thickened and glossy. Cool completely.

7. Spread the strawberry topping over the cooled cheesecake.

8. Make the crunch topping by mixing crushed Golden Oreos, freeze-dried strawberries, and melted butter. Sprinkle over the topping.

9. Chill cheesecake for at least 4 hours or overnight.

10. Before serving, pipe whipped cream and garnish with whole strawberries.