Preheat your oven to 350°F (175°C).

In a medium bowl, combine crushed chocolate sandwich cookies with melted butter and granulated sugar. Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for about 10 minutes, then set it aside to cool.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add granulated sugar, then eggs one at a time, mixing well after each addition, followed by vanilla extract, sour cream, and cooled melted chocolate.

Blend fresh strawberries with sugar and lemon juice in a food processor until smooth. Reserve a few chunks of whole strawberries if desired.

Pour the chocolate cheesecake filling over the cooled crust and drop spoonfuls of strawberry puree on top. Gently swirl together with a knife.

Bake for 50-60 minutes until the edges are set. Leave in the oven with the door ajar for 1 hour to cool.

Transfer to the refrigerator and chill for at least 4 hours or overnight to set.

Release the cheesecake from the springform pan and slice into wedges, garnishing as desired.