Preheat your oven to 325°F (162°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then allow it to cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Blend in the vanilla extract, then add the eggs one at a time, mixing until just combined. Gently fold in the pureed strawberries until evenly incorporated.

Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.

Place the pan in the preheated oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, leaving the cheesecake in there for an additional hour to cool gradually.

While the cheesecake cools, mix the crushed cereal, melted butter, and brown sugar in a bowl until well combined.

After an hour, remove the cheesecake from the oven and evenly sprinkle the crunchy mixture over the top.

Refrigerate the cheesecake for at least 4 hours, or overnight if possible. Once thoroughly chilled, slice and serve, garnished with fresh strawberries if desired.