Cookie crust:

1. Line a 9″ round springform cake pan with parchment paper.
2. In a bowl, stir together the cookie crumbs and melted butter.
3. Press the crust into the bottom of the pan and about one inch up the sides. Refrigerate.

Cheesecake filling:

1. Hull and blend one pound of fresh strawberries.
2. Combine strawberry puree and sugar in a saucepan over medium heat.
3. Simmer for 15-20 minutes or until thickened and reduced.
4. In a small bowl, combine gelatin and water.
5. In a large bowl, beat cream cheese on high until smooth.
6. Add heavy whipping cream, vanilla extract and strawberry emulsion. Continue beating on high until light and fluffy (3-5 minutes).
7. Microwave the gelatin until liquified (about 10 seconds) and stir into the warm strawberry puree.
8. Fold into cheesecake. Add pink food coloring if desired.
9. Pour cheesecake into chilled crust and refrigerate until firm (about 2-3 hours).

Chocolate ganache:

1. Heat the heavy cream in the microwave using 20 second increments until hot.
2. Pour over semisweet chocolate and allow to sit for 2-3 minutes.
3. Stir smooth. If chunks of chocolate remain, microwave using 15 second increments until the ganache stirs smooth.
4. Pour over set cheesecake.
5. Return to refrigerator and allow to chill until the ganache has set (30 minutes – 1 hour).
6. Remove from pan, garnish with strawberries and serve.