Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper.

2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.

3. Press into the bottom of the pan. Bake for 8 minutes. Let it cool while you prep the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

2. Add eggs one at a time, mixing well after each.

3. Mix in sour cream and vanilla extract until fully combined.

4. Pour the mixture over the cooled crust and spread evenly.

Step 3: Bake the Cheesecake

1. Bake at 325°F for 30–35 minutes, or until edges are set and center is slightly jiggly.

2. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.

Step 4: Make the Strawberry Topping

1. In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until soft.

2. Stir in the cornstarch slurry and simmer for 1 more minute until thick. Let cool completely.

Step 5: Make the Crunch Topping

1. In a bowl, mix crushed cookies, freeze-dried strawberries, and melted butter. Stir until crumbly and set aside.

Step 6: Assemble the Bites

1. Lift the chilled cheesecake from the pan using parchment paper.

2. Cut into bite-sized squares.

3. Spoon strawberry topping over each piece.

4. Sprinkle with the crunch topping just before serving for maximum texture.