Step 1

Preheat oven to 325 degrees F.

Step 2

Thoroughly grease 8-inch springform baking pan. Wrap bottom edges of pan completely in heavy-duty foil, using two layers of foil if needed. Set aside.

Step 3

In a food processor, grind chocolate cookies until they turn into a fine crumb. Transfer to medium bowl and mix with sugar and melted butter. Press evenly into bottom of prepared springform pan.

Step 4

In a large mixing bowl, cream together cream cheese and sugar until smooth. Stir in flour, cream, and vanilla.

Step 5

Add eggs one at a time, gently stirring until eggs are JUST incorporated. (Note: Overbeating will cause air bubbles to form and potentially cause cracking in your cheesecake.) Divide batter evenly among three bowls.

Step 6

In a small microwave-safe bowl, heat chocolate chips at 30-second intervals, stirring between each until chocolate is just melted and smooth. Stir into one bowl of cheesecake batter.

Step 7

Stir strawberry extract (or red food coloring) into second bowl of cheesecake batter.

Step 8

Pour chocolate batter into prepared crust, then carefully pour strawberry layer on top, using a spoon if needed to spread over chocolate layer. Place springform pan into a large baking pan that has been filled with 1 inch of hot water.

Step 9

Bake in preheated oven for 40 minutes, or until center has just set. Gently spread remaining vanilla cheesecake batter on top, then bake for an additional 25-35 minutes, or until top has just set. Remove springform pan from baking pan and allow to cool on wire rack for 10 minutes.

Step 10

Run a hot knife carefully around edges of springform pan to loosen cheesecake, then cool completely (for about an hour) at room temperature.

Step 11

Refrigerate for 8 hours or overnight. When ready to serve, remove sides of springform pan, slice, and enjoy!