1. Line a small baking sheet or plate with parchment paper. Scoop teaspoon-sized dollops of strawberry jam onto the parchment, making 20 to 24 small mounds. Place the tray in the freezer for about 30 minutes, or until the jam is firm enough to pick up.

2. In a medium mixing bowl, beat the softened cream cheeses with the granulated sugar until completely smooth and creamy, scraping down the sides as needed.

3. Add the sour cream, vanilla extract, fresh lemon juice, and salt to the bowl. Continue beating until the cheesecake mixture is silky, thick, and free of lumps. Cover and refrigerate for 20 to 30 minutes so it firms up slightly.

4. While the cheesecake chills, stir together the finely crushed vanilla sandwich cookies, crushed freeze-dried strawberries, and melted butter in a shallow bowl. The mixture should resemble moist sand that clumps slightly when pressed. Set aside to cool completely.

5. Line another baking sheet with parchment paper. Use a small cookie scoop or spoon to portion the chilled cheesecake mixture into 1-tablespoon mounds.

6. Working with one portion at a time, flatten the cheesecake slightly in your palm, place a frozen jam mound in the center, and gently wrap the cheesecake around it, sealing the jam inside. Roll between your palms to form a smooth ball and place it on the prepared baking sheet.

7. Once all of the cheesecake balls are shaped, roll each one in the strawberry crunch coating, pressing gently so the crumbs adhere in a thick, even layer. Repeat if you like extra crunch.

8. Refrigerate the coated Strawberry Crunch Cheesecake Bites for at least 1 hour, or until chilled and firm enough to pick up. Serve cold straight from the fridge and enjoy the creamy centers, gooey strawberry filling, and crisp crunchy coating in every bite.