Preheat your oven to 350°F (175°C). In a mixing bowl, combine chocolate cookie crumbs, melted unsalted butter, and granulated sugar, stirring until fully incorporated. Press this mixture firmly into the bottom of a springform pan, creating an even layer. Bake the crust for 10 minutes, or until set and fragrant, then let it cool while you prepare the cheesecake filling.

In a large mixing bowl, beat the cream cheese until it’s creamy and smooth, about 2 minutes. Gradually add granulated sugar, mixing well. Incorporate eggs one at a time, blending until fully combined. Then add in the vanilla extract, sour cream, and melted chocolate, mixing until you achieve a silky consistency.

In a separate bowl, mix the fresh strawberry puree, granulated sugar, and lemon juice. Stir gently until the sugar is fully dissolved and the mixture is smooth. Set the mixture aside while you assemble the cake.

Pour the silky chocolate filling over the cooled crust in the springform pan, spreading it evenly. Next, dollop spoonfuls of the strawberry puree across the top of the chocolate filling. Using a knife or a skewer, gently swirl the two mixtures together to create a beautiful marbled effect.

Carefully place the assembled cheesecake in the preheated oven and bake for 50-60 minutes. Keep an eye out for the edges to set while the center remains slightly jiggly. When finished, turn off the oven and let the cheesecake cool inside for about 1 hour.

Once cooled, carefully cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.

When ready to serve, gently release the sides of the springform pan. For clean slices, dip a knife in hot water and wipe it dry before cutting through the cheesecake. Serve chilled.