In a medium bowl, mix the crushed graham crackers or golden Oreos with melted butter until well combined. Press the mixture firmly into the bottom of the mini muffin cups or the baking pan to form the crust. Set aside.
Prepare the Cheesecake Filling:
Beat the cream cheese:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs and sour cream:
Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and strawberry puree (or jam) until fully combined.
Bake the cheesecake:
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 center is set but still slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Strawberry Crunch Topping:
Make the crunch topping:
In a small bowl, mix the crushed golden Oreos, crushed freeze-dried strawberries, and melted butter until combined. The mixture should resemble coarse crumbs.
Assemble the Cheesecake Bites:
Coat with crunch topping:
Once the cheesecake is chilled, remove the cheesecake bites from the muffin tin or cut the larger cheesecake into bite-sized squares. Roll or sprinkle the strawberry crunch topping over the top of each bite, pressing lightly to adhere.
(Optional) Dip in White Chocolate:
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