Pulse 100g of chocolate chip cookies in a blender or food processor until finely crumbled.

Melt 35g of butter and mix it with the crumbs until it resembles wet sand. Press the mixture into a 16 cm round pan and refrigerate for 30 minutes to set.

Rinse, hull, and quarter 200g of fresh strawberries.

In a saucepan, combine them with 35g sugar, a pinch of salt, and 2 tsp lemon juice. Simmer for 3-5 minutes until the strawberries soften, then puree the mixture using an immersion blender and set aside to cool.

Whisk 200g of room-temperature cream cheese until smooth. Add 30g sugar, 1 tsp vanilla, and 100g Greek yogurt, mixing until smooth and free of lumps.

Whip 250 ml heavy cream with 20g sugar to 50% stiffness. Gently combine the whipped cream and the cream cheese mixture.

Soak 6g of gelatin for 5 minutes. Then, add 2 tbsp of cold water and melt it in the microwave. Mix a bit of the cheesecake filling into the gelatin, then fold everything together.

Layer fresh strawberry slices over the chilled cookie base. Pour the cream cheese filling over the strawberries and smooth it out. Refrigerate for at least 5 hours (overnight is best) to let it set.

Wrap a warm towel around the pan for 30 seconds to loosen it. Carefully unmold the cheesecake and smooth out the edges with an offset spatula.

Melt 35g dark chocolate and 35g heavy cream in the microwave. Stir until smooth, then let it cool to about 29-30°C. Pour it over the chilled cheesecake, letting it drip down the sides. Garnish with fresh strawberry slices.

Serve and Enjoy: Slice the cheesecake, serve it up, and enjoy!