Combine crushed chocolate cookies with melted butter in a mixing bowl until it resembles wet sand.

Press the mixture firmly into the bottom of a springform pan to form the crust.

Chill the crust in the refrigerator while preparing the filling.

In a large mixing bowl, beat together the softened cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.

Divide the mixture into two bowls.

In one bowl, mix in the melted dark chocolate until fully incorporated.

In the other bowl, fold in the strawberry puree for a lovely pink hue.

Pour spoonfuls of the chocolate mixture onto the chilled crust, alternating with spoonfuls of the strawberry mixture.

Using a knife or skewer, gently swirl through the batter to create a marbled effect.

Preheat the oven to 325°F (160°C) and bake for 40-45 minutes or until the center is slightly set but still jiggly.

Allow the cheesecake to cool at room temperature for about an hour.

Transfer to the refrigerator and chill for at least four hours.

Run a knife around the edges before releasing from the springform pan, slice, and serve chilled.