Prepare Pan: Line a 9-inch springform pan with parchment paper.
Make Crust: Mix cookie crumbs, melted butter, and sugar until combined.
Press Crust: Press the mixture firmly into the base and slightly up the sides, then refrigerate.
Blend Strawberries: Blend fresh strawberries until smooth puree forms.
Cook Puree: Cook strawberry puree with sugar over medium heat for 10–15 minutes until slightly thickened.
Cool Mixture: Remove from heat and let the strawberry mixture cool slightly.
Bloom Gelatin: Mix gelatin with water and let sit for 5 minutes.
Dissolve Gelatin: Microwave gelatin for 10 seconds until fully liquid.
Beat Cream Cheese: Beat cream cheese until smooth and creamy.
Add Cream: Add heavy cream, vanilla extract, and lemon juice, then beat until light and fluffy.
Combine Mixtures: Stir gelatin into strawberry mixture, then fold into cream cheese mixture until smooth.
Add Color (Optional): Mix in food coloring if desired.
Fill Pan: Pour filling over chilled crust and smooth the top evenly.
Chill Cheesecake: Refrigerate for 2–3 hours until fully set.
Heat Cream: Heat heavy cream until hot but not boiling.
Make Ganache: Pour hot cream over chocolate and let sit for 2–3 minutes.
Stir Ganache: Stir until smooth and glossy.
Add Ganache: Pour ganache over set cheesecake and spread evenly.
Final Chill: Refrigerate for 30–60 minutes until ganache sets.
Garnish & Serve: Remove from pan, top with strawberries, slice, and serve chilled.
