Preheat your oven to 325°F (163°C). In a mixing bowl, combine crushed graham crackers, melted butter, and sugar, stirring until well-blended. Press this mixture firmly into the bottom of a springform pan to form an even layer. Bake for 8-10 minutes until the crust turns golden brown. Once done, remove it from the oven and allow it to cool completely.

In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until the mixture is smooth and creamy. Add in the eggs one at a time. Once combined, mix in the vanilla extract, strawberry puree, and sour cream until well-mixed and smooth. Pour this filling over the cooled crust in your springform pan.

Carefully place the springform pan in the oven and bake the cheesecake for 45-50 minutes. It's ready when the edges are set but the center still has a slight jiggle. Turn off the oven, keeping the cheesecake inside to cool for an hour. Then, transfer it to the refrigerator to chill completely for at least 4 hours or overnight.

While the cheesecake chills, make the crunchy strawberry topping by mixing diced strawberries, granola (or crushed cookies), melted butter, and a sprinkle of sugar. Evenly sprinkle this topping over the surface just before serving.