Preheat the oven to 325°F (163°C).
Prepare the crust by combining graham cracker crumbs and melted butter.
Press the mixture firmly into the bottom of a springform pan.
Bake the crust for 10 minutes and let cool.
In a large bowl, beat the softened cream cheese until smooth.
Add the sugar and continue beating until combined.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
Pour the filling over the cooled crust in the springform pan.
Bake for 50-60 minutes or until the center is set.
Let the cheesecake cool at room temperature.
Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Top with fresh strawberries and crushed freeze-dried strawberries before serving.
