1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan generously.
2. In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Stir in the melted butter until the mixture is well combined.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from oven and let cool.
4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth, about 2 minutes. Gradually add 1 cup of sugar and vanilla extract, beating until the mixture is creamy.
5. Add the eggs one at a time, mixing well after each addition. Blend in the sour cream and flour until just combined.
6. Gently fold in the diced strawberries, making sure they are evenly distributed throughout the batter.
7. Pour the cream cheese mixture over the cooled crust, using a spatula to smooth the top.
8. Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
9. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This helps prevent cracking.
10. After the cheesecake has cooled, spread a layer of strawberry preserves on top. Sprinkle the crushed strawberry-flavored cookies and freeze-dried strawberries over the preserves for the crunch.
11. Refrigerate the cheesecake for at least 4 hours, or overnight, to ensure it sets completely.

From my experience, patience is key when it comes to baking cheesecakes. It reminds me of the patience I learned from my abuela, stirring her pots of sopa de fideo with care and love.