Preheat oven to 325°F (163°C). Line a mini muffin tin or baking pan with parchment paper. Combine crushed graham crackers or Golden Oreos with melted butter and press into the prepared tin to form the crust. Set aside.
Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and strawberry puree or jam until smooth. Pour over crusts, filling each about three-quarters full.
Bake for 20–25 minutes until centers are set but slightly jiggly. Let cool completely, then refrigerate for at least 4 hours or overnight.
Mix crushed Golden Oreos, freeze-dried strawberries, and melted butter to make the topping. Coat chilled cheesecakes with the mixture, pressing gently to adhere.
(Optional) Melt white chocolate or candy melts in 30-second intervals. Dip each cheesecake bite halfway or fully, then chill for 15–20 minutes until the coating sets.
