Preheat your oven to 350°F (175°C).

In a mixing bowl, combine crushed graham crackers with melted butter to form a crust and bake for 8–10 minutes.

Beat softened cream cheese and sugar until smooth, then add eggs one at a time.

Stir in vanilla extract and cocoa powder until fully blended.

Mix strawberry puree with lemon juice and remaining sugar.

Spoon half of the chocolate mixture into the crust, dollop strawberry mixture on top, and swirl together.

Bake in the oven for 50–60 minutes until edges are set and center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

Remove from the oven, let cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours.

Serve and enjoy, optionally garnishing with fresh berries or whipped cream.