Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium-sized bowl, mix the crushed vanilla wafers, melted butter, and granulated sugar until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of the prepared pan, ensuring an even layer. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the granulated sugar and vanilla extract, mixing until well combined. One at a time, beat in the eggs on low speed to avoid incorporating too much air. Stir in the sour cream and heavy cream until the mixture is silky and well blended. Pour the filling over the cooled crust, smoothing out the top with a spatula. Bake the cheesecake for 55-60 minutes, or until the center is slightly jiggly but mostly set. Once baked, turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour. Afterward, transfer it to the refrigerator to chill for at least 4 hours, preferably overnight.

While the cheesecake chills, prepare the strawberry crunch topping. In a medium bowl, combine the crushed vanilla sandwich cookies, crushed freeze-dried strawberries, and melted butter. Stir the ingredients until the mixture is evenly coated and crumbly. Once the cheesecake has fully chilled, gently press the strawberry crunch topping onto the top and sides of the cheesecake, ensuring a thick and even coating.

Warm the strawberry preserves slightly until they become easy to spread. Drizzle or spread the preserves over the top of the cheesecake. Garnish with fresh strawberries and a dollop of whipped cream if desired. Slice and serve chilled for the best texture and flavor.