1. Preheat oven to 325°F (163°C) or 350°F depending on your oven. Line a mini muffin tin or standard muffin tin with paper liners, or an 8×8-inch pan with parchment paper.
2. Combine crushed graham crackers or golden cookies with melted butter and press firmly into the bottoms of muffin liners or pan to form the crust.
3. In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
4. Stir in sour cream, vanilla extract, and strawberry puree or jam until fully combined. If using sweetened condensed milk, incorporate it with eggs and vanilla instead.
5. Spoon cheesecake mixture over crusts, filling each about ¾ full.
6. Bake for 13-25 minutes until edges are set and centers slightly jiggle (mini bites take closer to 20-25 minutes, standard muffins 13-15).
7. Remove from oven and cool to room temperature.
8. Prepare strawberry glaze by heating diced strawberries, sugar, and lemon juice or zest over medium-low heat for 10-15 minutes, stirring frequently until thickened. Cool and mash or blend until smooth.
9. Prepare strawberry crunch topping by mixing crushed golden cookies, freeze-dried strawberries (or jello mix), and melted butter until crumbly like wet sand.
10. Refrigerate cheesecake bites for at least 4 hours or overnight to set firmly.
11. Spoon strawberry glaze over each bite, then coat tops with strawberry crunch, pressing gently to adhere.
12. Optionally dip each bite in melted white chocolate, then chill again for 15-20 minutes to set.
13. Garnish with whipped cream and fresh strawberry slices if desired.