Preheat your oven to 325°F (163°C). In a mixing bowl, combine the chocolate cookie crumbs with melted unsalted butter until resembling wet sand. Pack firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool completely.

In a saucepan, mix the pureed strawberries, granulated sugar, and lemon juice. Heat over medium for about 5-7 minutes, stirring until it thickens. Remove from heat and let cool to room temperature.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla, continuing to beat. Incorporate eggs one at a time, mixing well. Blend in sour cream and heavy cream until velvety.

Pour the cheesecake filling over the cooled crust and smooth with a spatula. Drizzle cooled strawberry puree on top and swirl with a knife for artistic patterns.

Bake for 50-60 minutes until set around edges but jiggly in center. Turn off oven and cool cheesecake inside with the door cracked for about 1 hour.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set flavors and texture.

Remove the sides of the springform pan, slice using a sharp knife, and serve chilled, enjoying the delightful flavors.