By daily 
Strawberry Crunch Cheesecake 
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
For the Filling:
2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups whipped cream
1 cup fresh strawberries, chopped
For the Crunch Topping:
1 cup crushed vanilla sandwich cookies
1/4 cup freeze-dried strawberries, crushed
1/4 cup melted butter
Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture into the bottom of a 9-inch springform pan to form a firm crust.
Bake for 10 minutes, then remove from the oven and allow to cool completely.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Gently fold in the whipped cream, followed by the chopped fresh strawberries.
Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
3. Prepare the Crunch Topping:
In a small bowl, combine the crushed vanilla sandwich cookies, crushed freeze-dried strawberries, and melted butter.
Sprinkle the crunch topping evenly over the top of the cheesecake.
4. Chill and Serve:
Place the cheesecake in the refrigerator and chill for at least 4 hours or overnight to allow it to set completely.
Once set, remove the cheesecake from the springform pan, slice, and enjoy!
Prep Time: 20 minutes
Chill Time: 4 hours
Servings: 8
Enjoy this Strawberry Crunch Cheesecake with its creamy, fruity filling and crunchy topping for the ultimate dessert experience!