Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix the chocolate cookie crumbs with melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the eggs, one at a time, mixing on low speed after each addition.
3. Stir in the vanilla extract and sour cream, mixing just until combined. Avoid overmixing.

Step 3: Create the Strawberry Swirl

1. Blend the strawberries, sugar, and lemon juice in a food processor until smooth.
2. Strain the mixture through a fine-mesh sieve to remove seeds for a smooth texture.
3. Spoon small dollops of the strawberry sauce over the cheesecake batter.
4. Use a toothpick or knife to gently swirl the strawberry mixture into the batter, creating a marbled effect.

Step 4: Bake the Cheesecake

1. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
2. Place the pan in a large roasting dish and fill the dish with hot water (about halfway up the sides of the springform pan) to create a water bath.
3. Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
4. Turn off the oven, slightly crack the door open, and let the cheesecake cool inside for 1 hour.

Step 5: Chill & Serve

1. Remove the cheesecake from the water bath and let it cool to room temperature.
2. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Once fully chilled, remove from the springform pan, slice, and serve.