Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until moistened.
3. Press firmly into the pan’s bottom and bake for 10 minutes. Let cool.

Pro Tip: Use a flat-bottomed cup to press the crust evenly.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth (no lumps!).
2. Add eggs one at a time, mixing well after each.
3. Stir in vanilla and sour cream until combined.
4. Gently fold in strawberry puree—don’t overmix to keep it fluffy!

Step 3: Bake the Cheesecake

1. Pour filling over the cooled crust.
2. Bake 50-60 minutes until the edges are set but the center slightly jiggles.
3. Turn off the oven, crack the door, and let it cool inside for 1 hour (prevents cracks!).
4. Chill in the fridge at least 4 hours (or overnight).

Step 4: Make the Crunch Topping

1. Crush the strawberry cereal into small pieces (not powder).
2. Mix with melted butter and sugar until coated.
3. Set aside until ready to serve.

Step 5: Strawberry Sauce (Optional)

1. In a saucepan, cook strawberries, sugar, and lemon juice over medium heat for 5-7 minutes until jammy.
2. Cool before drizzling.

Step 6: Assemble & Serve! | Strawberry Crunch Cheesecake

1. Remove the chilled cheesecake from the pan.
2. Sprinkle the crunch topping over the top.
3. Drizzle with strawberry sauce (if using).
4. Slice and enjoy!