Preheat your oven to 325°F (163°C). In a mixing bowl, combine the chocolate cookie crumbs with melted unsalted butter until fully moistened. Press this mixture into the bottom of a springform pan. Bake for 10 minutes and then cool completely.

In a small saucepan, combine the pureed fresh strawberries, granulated sugar, and lemon juice over medium-low heat. Cook for 5-7 minutes until thickened. Let cool.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add in granulated sugar and vanilla extract, mixing well. Add eggs one at a time, beating well. Mix in sour cream and heavy cream until velvety.

Pour the cheesecake filling into the cooled crust and drizzle the cooled strawberry puree over the top. Use a knife to gently swirl it through the batter.

Bake for 50-60 minutes. The edges should be set with a slight jiggle in the center. Turn off the oven and leave the cheesecake inside with the door ajar for an hour.

Refrigerate for at least 4 hours, preferably overnight. Once chilled, unclip the springform pan, cut into slices, and serve.