Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly.

In a medium bowl, combine 2 cups of crushed graham crackers, 1/2 cup of melted unsalted butter, and 1/4 cup of granulated sugar. Press this mixture firmly into the bottom of the prepared pan.

Bake the crust in the preheated oven for 10 minutes until lightly golden. Allow to cool completely.

In a large mixing bowl, beat 1 1/2 cups of softened cream cheese until smooth. Gradually add 1 cup of powdered sugar, mixing well. Then, mix in 1 teaspoon of vanilla extract, 1 cup of sour cream, and add 2 large eggs one at a time.

Gently stir in 1 tablespoon of cocoa powder and 1 cup of strawberry puree until combined.

Pour the cheesecake batter over the cooled graham cracker crust and smooth the top.

Bake the cheesecake for 50-60 minutes until the edges are firm but the center jiggles slightly.

Turn off the oven and leave the cheesecake inside for about an hour to cool gradually.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Whip 1/4 cup of heavy cream until soft peaks form. Spread it over the top of the cheesecake.

Garnish with fresh strawberries, slice, and serve.