Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until well combined.

Press the mixture firmly into the bottom of the springform pan to create the crust. Bake for 10 minutes in the preheated oven, then remove and let cool.

In another bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and cocoa powder, mixing until everything is well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.

Pour the cheesecake filling over the cooled crust, smoothing the top with a rubber spatula.

Bake the cheesecake in the oven for 40-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about an hour.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

For the strawberry topping, in a saucepan over medium heat, combine the sliced strawberries, sugar, and lemon juice. Cook until the strawberries are softened and the mixture is slightly thickened, about 5-7 minutes. Allow to cool.

Once the cheesecake is set, remove it from the springform pan and top with the strawberry mixture just before serving.