Line a 9-inch springform pan with parchment paper.

In a food processor, blend together the freeze dried strawberries, cookies, and melted vegan butter for the strawberry crunch topping until they resemble a wet crumb. Pour into a bowl and set aside.

In a food processor, pulse the cookies and melted vegan butter for the crust until they resemble a wet crumb. Pour the crumbs into the springform pan and press firmly into the base. Optionally, press part of the crust up the walls of the pan. Place in the freezer to chill.

In a food processor, blend the vegan cream cheese, heavy cream, sugar, yogurt, vanilla extract, and vanilla bean paste until silky. Pause to scrape down the sides as needed.

Remove the crust from the freezer and pour half of the vanilla cheesecake batter into the crust. Spread to the edges and set aside.

To the remaining vanilla cheesecake batter, add the hulled strawberries and freeze dried strawberries. Blend until smooth.

Pour the strawberry cheesecake batter on top of the vanilla layer and spread to the edges. Sprinkle the strawberry crunch topping evenly on top.

Chill the cheesecake in the freezer for 4-6 hours or overnight.

Carefully remove the cheesecake from the springform pan. Top with sliced strawberries and vegan whipped cream if desired. Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.