Preheat the oven to 350F. Coat a 10-inch springform pan with cooking spray.

Combine the chocolate cookie crumbs and melted butter in a medium bowl. Mix well to coat the crumbs.

Pour the mixture into the springform pan and press into the bottom and 1/2” to 1” up the sides of the pan. Bake for 10 minutes. Cool completely on a wire rack.

Puree the thawed strawberries until no lumps remain. Set aside.

In an electric mixer, combine the cream cheese, sour cream, and sugar. Beat until creamy and consistent.

Pour in the strawberry puree and mix again.

In a small saucepan, sprinkle the powdered gelatin over the cold water and let stand for 2 minutes. Cook over medium-low heat until liquified.

With the mixer running, slowly pour the gelatin into the cream cheese mixture. Fold in the whipped cream.

Pour the batter into the crust and refrigerate until set, about 3 hours or overnight.

Run a knife around the top edge of the cheesecake to unmold. Loosen the springform collar.

Wash, dry, and cap the fresh strawberries. Place them cut-side down on top of the cheesecake.

Heat the strawberry preserves in the microwave until melted and brush over the strawberries.

Microwave the chopped chocolate until smooth, then mix in the vegetable oil. Drizzle over the strawberries.

Refrigerate until ready to serve. To slice, use a sharp chef’s knife.