Preheat the oven to 350°F (175°C). Crush Oreo cookies to fine crumbs and combine with melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.

Beat softened cream cheese and granulated sugar until smooth, about 3-5 minutes. Gradually add heavy cream and beat until fluffy.

Combine semi-sweet chocolate and heavy cream in a microwave-safe bowl. Microwave in intervals until melted and let cool for 10 minutes.

Blend fresh strawberries until smooth. Add sugar if desired. This will be used for the strawberry swirl.

Pour cheesecake filling over the cooled crust. Drizzle chocolate ganache and spoon strawberry puree over the filling. Use a knife to swirl them together.

Cover with plastic wrap and refrigerate for at least 4 hours or until firm.

Remove from springform pan, cut with a knife dipped in hot water, and serve with fresh strawberries on top.