Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth and creamy.
Add the vanilla extract and mix well.
Add the eggs, one at a time, beating well after each addition.
Blend in the sour cream and heavy cream until the mixture is smooth.
Stir in the melted chocolate until fully incorporated.
Pour half of the cheesecake batter over the crust in the springform pan.
In a small bowl, mix the strawberry puree with 2 tablespoons of sugar.
Spoon the strawberry mixture over the batter in small dollops.
Pour the remaining cheesecake batter over the strawberry layer.
Use a knife to gently swirl the strawberry mixture into the cheesecake batter to create a marbled effect.
Bake in the preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry.
Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
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