Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and cool.

Step 2: Make the Cheesecake Filling

1. Beat the cream cheese and sugar with an electric mixer until smooth and creamy.
2. Add the vanilla extract and mashed strawberries, and mix until fully combined.
3. Add the eggs one at a time, mixing after each addition. Then fold in the sour cream.
4. Pour the cheesecake mixture into the prepared crust and smooth the top. Bake for 45–50 minutes, or until the center is just set and slightly jiggly.
5. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.

Step 3: Make the Crunch Topping

1. In a small bowl, combine the strawberry cake mix, granola (or crushed graham crackers), melted butter, and brown sugar. Mix until everything is evenly coated.
2. Spread the mixture onto a baking sheet and bake at 325°F (163°C) for 10–12 minutes, stirring halfway through, until golden and crispy. Allow to cool.

Step 4: Assemble and Serve

1. Once the cheesecake is chilled, top with the strawberry crunch mixture. Serve with fresh strawberry slices, if desired.