Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden. Let cool.

In a large bowl, beat softened cream cheese until smooth, about 2-3 minutes. Add powdered sugar and vanilla, mixing well. Add eggs one at a time, mixing gently. Fold in chopped strawberries and strawberry puree.

Pour the cheesecake filling over the cooled crust, spreading evenly. Bake at 325°F (160°C) for 50-60 minutes, until edges are set but center jiggles slightly. Let cool in oven for 1 hour.

Remove cheesecake and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, preferably overnight.

Whip heavy cream in a clean bowl until stiff peaks form, about 3-5 minutes. Gently fold into cheesecake mixture. Spread topping over cheesecake.

Sprinkle with crushed shortbread cookies and freeze-dried strawberries. Slice and serve chilled.