In the bowl of the food processor, process the chocolate cookies to fine crumbs. Add the melted butter and pulse a few more times until the mixture starts to clump. Press the crumb mixture into the bottom and halfway up the side of the springform pan. Bake in the preheated oven for about 10 minutes, then remove.
Reduce the oven temperature to 300° F/150° C.
In the bowl of the stand mixer, mix the cream cheese, strawberry puree, cornstarch, and salt until it is smooth and fluffy, about 5 minutes. Add the sugar and continue mixing until the mixture is smooth. Add the vanilla and beat for about 1 minute, then add each egg one at a time, mixing just until blended. Pour the filling into the crust and smooth the top.
Bake in the preheated oven until the edges are set and the middle is only slightly wobbly when the pan is jiggled, about 60 minutes. Remove from the oven and allow to cool completely on a wire rack. Cover and chill in the refrigerator for at least 8 hours or overnight.
In the saucepan, warm the cream and corn syrup over medium heat just until hot but not boiling. Remove from heat and stir in the chocolate chips until they are completely melted.
Serve slices of the cheesecake with strawberry slices on each with a drizzle of the chocolate sauce.