Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

In a bowl, mix chocolate cookie crumbs and melted butter until combined. Press this mixture firmly into the bottom of the prepared pan to form a crust.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract and mix well.

Add eggs one at a time, mixing well after each addition. Then mix in sour cream until smooth.

Pour half of the cheesecake batter into the crust.

In a separate bowl, mix strawberry puree with 2 tablespoons of sugar. Drop spoonfuls of the strawberry mixture onto the cheesecake batter and swirl it using a knife.

Pour the remaining cheesecake batter on top and swirl again with the strawberry puree.

Bake in the preheated oven for 50-60 minutes until the center is set.

Turn off the oven, leaving the cheesecake inside for 1 hour to prevent cracks.

Chill in the fridge for at least 4 hours or overnight before serving.

Serve chilled and enjoy with fresh strawberries or a drizzle of chocolate sauce.