Place the chocolate cookies in a food processor and blend until finely chopped. Transfer to a large bowl and stir in the butter, sugar and salt until evenly combined. Pour into a 9-inch springform pan that has been lightly greased and press down and slightly up the sides with a measuring cup. Chill in the freezer until ready to use.

To make the strawberry sauce, slice the strawberries in half and place in a medium saucepan along with sugar, 1 teaspoon vanilla and 2 tablespoons water. Cook over medium heat until the berries have softened, about 5 to 8 minutes. Remove from the heat and blend with an emersion blender until smooth. You could also blend in a food processor or blender and pour back into the pot. Pour 2 tablespoons cold water in a small bowl and sprinkle the gelatin over the top and let sit for about 1 to 2 minutes. Pour the gelatin mixture into the strawberry sauce and cook, stirring often, over low heat until the gelatin has dissolved and the sauce has thickened, about 5 minutes. Remove from the heat and set aside to cool slightly.

Beat together the cream cheese, powdered sugar, 1 teaspoon vanilla and a pinch of salt until light and fluffy, about 3 to 5 minutes. Stir in about 2/3 of the strawberry sauce. In a separate bowl, whisk the heavy cream on high until soft peaks form. Transfer to the cheesecake filling and fold gently until evenly incorporated. Pour the filling into the chilled crust and then top with the remaining strawberry sauce and swirl slightly. Chill in the fridge, uncovered, until firm, at least 4 hours or overnight.

For the ganache, heat the cream in a small saucepan until small bubbles form around the edges, do not allow to bubble over. Pour the chocolate into a small bowl and then pour the hot cream over the chocolate. Allow to stand for about 5 minutes and then stir until smooth and melted through.

For the strawberries, melt the chocolate in the microwave in short bursts or over a double boiler until smooth. Dip each strawberry into the melted chocolate and place on a baking sheet lined with parchment paper. Chill in the fridge or freezer until the chocolate has firmed up.

Remove the sides of the springform pan from the chilled cheesecake, and pour the ganache on top. Spread out into an even layer. Garnish the top with fresh whipped cream and the chocolate covered strawberries. Cut and serve immediately. Leftovers can be stored in the fridge for up to 2 days. Enjoy!