Adjust the oven rack to the middle position and heat the oven to 300°F. Line a baking sheet with a silicone mat or parchment. Pulse the vanilla sandwich cookies and freeze-dried strawberries in a food processor into a mix of large and small crumbs; wipe out the processor and set aside. Spread the crumbs into an even layer on the baking sheet. Scatter the 1/4 cup salted butter pats over the top and bake 10 to 12 minutes, checking after 8 so they don't burn. Cool to room temperature, then break up any large clumps. Line a 9x13-inch pan with parchment, leaving overhang on the long sides. Pulse the shortbread cookies, 1/4 cup sugar, and flour until finely ground (about 45 seconds). Stir in the 10 tablespoons melted butter until all crumbs are moistened. Press firmly and evenly into the pan with a dry measuring cup. Bake about 20 minutes, until fragrant and beginning to brown at the edges. Cool completely. In a clean food processor or stand mixer with whisk, process the cream cheese, heavy cream, and 1 cup sugar until smooth (about 3 minutes), scraping as needed. With it running, add the eggs one at a time until just incorporated (about 20 seconds each). Add the vanilla and process about 10 seconds. Pour over the cooled crust and bake until the center is almost set but jiggles slightly, about 45 minutes. For the mousse, puree the strawberries, 1 tablespoon strawberry powder, and 1/3 cup sugar until smooth. Stir together with the sour cream, then stir in the food coloring (if using) until streak-free. Pour over the cheesecake, spread to cover, and bake until just set but still jiggly in the center, about 15 minutes. Cool on a wire rack about 2 hours, then refrigerate 4 hours until cold and set. For the whipped cream, beat the mascarpone and powdered sugar until combined, then add the cold heavy cream and clear vanilla; whip from low to high until stiff peaks form (about 6 to 7 minutes), watching so it doesn't turn to butter. Dollop over the chilled cheesecake and smooth into an even layer. Cover and refrigerate 2 hours or overnight. Sprinkle a light layer of strawberry crunch over the top and gently pat to adhere, then add a second, generous layer. Run a plastic knife around the edges, lift out using the parchment, and cut into 12 squares.