Crush the cookies or graham crackers until fine. Mix them with melted butter and press the mixture evenly into the bottom of a 9-inch springform pan. Chill in the fridge.

Beat room-temperature cream cheese until smooth and lump-free. Add sugar and vanilla, mixing until glossy.

One at a time, add the eggs (if using), mixing on low to avoid incorporating air.

Fold in chopped strawberries and melted chocolate or cocoa, ensuring to create bold swirls.

For a baked cheesecake, pour the filling into the prepared crust and bake until the center is set but slightly wobbly. Allow to cool gradually.

For a no-bake version, pour the filling into the crust and chill until firm.

Make a ganache by heating the cream and pouring it over the chopped chocolate. Stir until glossy, then pour over the chilled cake.

Arrange fresh strawberry halves on top and drizzle with melted chocolate for flair.

Refrigerate for at least 4 hours or overnight for best results. When ready to serve, run a warm knife around the pan edge and slice carefully.