For the Crust:

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter (and cocoa powder if using). Mix until everything is well combined.
3. Press the mixture evenly into the bottom of the springform pan to form the crust.
4. Bake for 10-12 minutes, then remove from the oven and allow to cool completely.

For the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add sugar and beat until well combined.
3. Add vanilla extract and mix.
4. Add eggs one at a time, mixing well after each addition. Make sure not to overbeat the batter.
5. Add sour cream and heavy cream, then mix until smooth.
6. Fold in the melted chocolate until fully incorporated.
7. Pour the cheesecake mixture over the cooled crust in the springform pan.
8. Bake at 325°F (163°C) for 55-60 minutes, or until the center is almost set but still slightly jiggly.
9. Turn off the oven and leave the cheesecake in the oven for an additional hour to cool gradually (this helps prevent cracking).
10. After an hour, remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

For the Strawberry Topping:

1. In a small bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently to combine.
2. Let the strawberries sit for at least 15 minutes to release their juice and create a syrup.

For the Chocolate Drizzle:

1. In a microwave-safe bowl, heat the chocolate chips and heavy cream together in 20-second intervals, stirring each time until smooth and melted.
2. Once smooth, let it cool slightly before drizzling over the cheesecake.

Assembling the Cheesecake:

1. Once the cheesecake has fully cooled and set, top it with the macerated strawberries.
2. Drizzle the melted chocolate over the strawberries or around the edges of the cheesecake.
3. Slice and serve chilled.