Prepare a 9-inch springform pan by greasing it thoroughly.
Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar for the crust. Press into the pan. Chill for 15 minutes.
In a bowl, combine cream cheese, 1 cup sugar, and vanilla until smooth.
Add room-temperature eggs, one at a time, mixing on low speed.
Fold in cornstarch and sour cream until fully combined.
Pour batter into the chilled crust and smooth the surface.
Place the pan in a water bath (bake in a larger pan filled with hot water) to prevent cracks.
Bake at 350°F (175°C) for 65 minutes. Let cool to room temperature.
Spray 1 cup freeze-dried strawberries and crushed Oreos with egg white, then press into granulated sugar mixture to form a crumb topping.
Sprinkle the topping evenly over the cheesecake.
Chill the cake in the refrigerator for at least 7 hours.
Garnish with fresh strawberries and optional syrup before serving.