Preheat the oven to 325°F (160°C).
In a medium bowl, combine graham cracker crumbs and melted butter.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
In a large mixing bowl, beat cream cheese until smooth.
Add sugar and vanilla extract, mixing until incorporated.
Add eggs one at a time, mixing on low speed after each addition.
Fold in pureed strawberries and whipped cream until fully combined.
Pour the cheesecake filling over the crust in the springform pan.
Bake for 50-60 minutes or until set but still slightly jiggly in the center.
Let the cheesecake cool at room temperature for at least 1 hour before transferring to the refrigerator.
Chill the cheesecake in the refrigerator for at least 3 hours, preferably overnight.
Top with strawberry crunch topping before serving.
