Using a food processor, finely chop the whole box of Pamela's Honey Grahams and transfer it to a bowl. Add the sugar and the melted butter to the graham crackers and mix them.
Spray an 8X8 or 9X9 baking dish with Pam or something similar. Line the baking dish with tinfoil. Wrap two opposite ends over the edge with the tinfoil; you will use these as handles when pulling the cheesecake out of the baking dish. Add the graham cracker mix and press firmly across the whole bottom of the baking dish. Set the baking dish aside.
Strawberry Cheesecake Filling
Take the bag of freeze-dried strawberries and add them to a food processor; you want to chop them until they are dust consistency. Then, take a small strainer and sift out the large pieces. Next, clean and hull the fresh strawberries and chop them in a food processor. Fresh strawberries have a lot of seeds, so you want to strain the strawberry puree also. You should get about ¼ of a cup of just strawberry juice. Set both the strawberry freeze-dried and the juice aside.
Add the cream cheese and sugar to a mixer bowl and blend on medium speed for 2 minutes. Next, add one egg at a time till incorporated. Next, scrape down the bowl, add the condensed milk, vanilla extract, freeze-dried strawberries (2 heaping Tablespoons), strawberry juice (about ¼ cup), and blend thoroughly. Finally, add the coloring gel. You can start with one drop; add the second drop if it is too light a pink color.
Preheat the oven to 325°. Pour the cheesecake mixture onto the graham cracker crust. Jiggle a little to even out the filling. I drop my baking dish gently to bring any air bubbles to the surface. *Next, take the mini chocolate chip and spread them evenly over the top of the filling. Bake for 40 minutes and give the cheesecake a gentle jiggle, and it should just move slightly. Allow the cheesecake to cool before covering and putting it into the refrigerator overnight.
Lift the whole cheesecake up and out of the baking dish using the tinfoil as handles. Putting one hand under the cheesecake, pull the tinfoil away from the crust. It comes off easily. Set the cheesecake on a cutting board. You can cut the sizes to meet your needs, but I do four columns and then cut each column into four pieces. Serve with whip cream, chocolate-covered strawberries, or whatever makes it your cheesecake.
I do not add the mini chocolate chip to the cheesecake filling because when you drop the baking dish to bring the air bubbles up to the surface, it drops the mini chocolate chips to the bottom, and they just lay on the crust.