Preheat oven to 325°F. In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes and let cool.

Beat cream cheese and sugar until smooth and fluffy (3-4 mins). Add eggs one at a time, mixing just until incorporated. Add vanilla, sour cream, and heavy cream, mixing until combined. Pour over cooled crust and smooth the top.

Wrap the bottom of the pan with foil and place it in a roasting pan. Pour hot water into the roasting pan, halfway up the sides of the springform pan. Bake for 55-65 minutes until edges are set but center has slight wobble. Let cool in the oven for 1 hour, then refrigerate for at least 4 hours.

Pulse freeze-dried strawberries and cookies in a food processor until finely crushed. Add melted butter and Jell-O powder, mixing gently until it forms crunchies.

Once the cheesecake is fully chilled, remove it from the springform pan. Generously cover the top with the strawberry crunch topping. Optionally, garnish with fresh strawberries and refrigerate for 30 minutes before serving.