Preheat your oven to 350°F (175°C).

In a bowl, mix together the chocolate cookie crumbs, melted butter, and ¼ cup sugar until well combined.

Press this mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Once baked, let it cool.

In another bowl, beat the cream cheese until smooth.

Gradually add 1 cup of sugar, beating well after each addition.

Then, add the eggs one at a time, mixing until fully incorporated.

Mix in the vanilla extract and sour cream until smooth.

Carefully fold in the cooled melted chocolate until everything is well blended.

In a separate bowl, combine the strawberry puree, ¼ cup sugar, and lemon juice. Mix until smooth.

Pour the chocolate filling over the cooled crust in the springform pan.

Spoon the strawberry puree on top of the chocolate filling, then swirl gently with a knife or skewer to create a marbled effect.

Bake for 50-60 minutes or until the edges of the cheesecake are set but the center jiggles slightly.

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.

After an hour, remove from the oven and let it cool to room temperature.

Refrigerate for at least 4 hours or overnight before serving.

Carefully remove the cheesecake from the springform pan and garnish with extra strawberry puree, whipped cream, or fresh strawberries if desired.

Slice and enjoy!