• Spray a 9-inch springform pan with non-stick spray and line the bottom of the pan with parchment paper or wax paper. 

Make the graham cracker crust:

• Place the graham crackers in a sealable bag and pound them with a rolling pin until you have fine, even crumbs. Dump the graham cracker crumbs into a mixing bowl and add the butter, sugar, and salt then stir until well combined. (Alternatively, use a food processor to make the crumbs).
• Spread the mixture evenly into the bottom of the springform pan and press it down firmly.

Strawberry puree:

• Slice the strawberries in half and place them in a saucepan along with 1 cup sugar. 
• Bring to a simmer and cook while you smash the strawberries with a fork or potato masher. Cook for about 15 to 20 minutes until the strawberries break down and the juices thicken and reduce a bit which will make the strawberry flavor more concentrated.
• Set aside to cool (make sure the strawberry puree cools to room temperature). 

Cheesecake:

• Place the cold water in a microwavable bowl and sprinkle the gelatin over the water. Give it a stir to combine it and set it aside to soften (or bloom) for 5 minutes. 
• Combine the cream cheese and 1 cup sugar in a mixing bowl. Beat on medium speed until smooth and creamy, about 2 minutes. Make sure to scrape the sides of the bowl.
• Add the heavy cream and beat for 4 or 5 minutes until thick and fluffy. Add the lemon juice, vanilla extract, and salt and beat until well blended. 
• Set aside ½ cup of the strawberry puree. Fold the rest of the strawberry puree into the batter
• Place the softened gelatin in the microwave for 15 to 20 seconds, stirring at 5 to 10-second intervals. Heat it until it is completely dissolved and liquid. 
• Pour the warm gelatin into the cream cheese mixture and stir it until it is well incorporated. 
• Pour half of the cheesecake filling over the prepared crust. Swirl in the reserved strawberry puree then pour the rest of the filling on top.  
• Refrigerate for 8 to 12 hours. 

Chocolate ganache to cover the cheesecake

• Heat the heavy cream in the microwave or in a saucepan on the stovetop. Only heat it until it gently simmers and don’t let it boil. 
• Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for a couple of minutes to melt. 
• Once the chocolate melts, stir the mixture until it is smooth. 
• Pour the chocolate over the cheesecake. Store in the fridge until ready to serve. 
• Garnish with additional strawberries if desired.