Preheat the oven to 325°F (160°C).

In a medium bowl, mix the graham cracker crumbs and cocoa powder. Stir in the melted butter until the mixture is evenly moistened and holds together when pressed.

Press the crumb mixture into the bottom of a 9-inch springform pan, making a slightly raised edge if you like a crust that peeks over the filling.

Bake the crust for 8–10 minutes. Let it cool while you make the filling.

In a large bowl, beat the room-temperature cream cheese until smooth and creamy (about 2 minutes).

Add granulated sugar and brown sugar; beat until combined and fluffy.

Mix in the sour cream and vanilla.

Add eggs one at a time, mixing just until incorporated—overbeating can add air and cause cracks.

Fold in the melted semi-sweet chocolate until the filling is a uniform, chocolatey dream.

Gently fold the halved strawberries into the filling. Pour the filling over the cooled crust, smoothing the top with a spatula.

Place the springform pan on a baking sheet and bake at 325°F for 45–55 minutes. The center should still have a slight wobble—think soft jelly, not liquid.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

Before serving, if you want a glossy strawberry topping, warm the strawberry jam and gently brush it over fresh sliced strawberries arranged on top.

Release the springform, slice with a hot, clean knife (wipe between cuts), and serve.