Preheat the oven to 350F.
Place the graham crackers in the bowl of a food processor. Run until finely ground, then pour in the melted butter with the machine running. Scrape down the sides and pulse a few extra times to make sure that the crumbs are evenly coated. Press into the bottom of a 9 inch springform pan.
For the ganache: Heat the cream in the microwave for 90 seconds. Pour over the chocolate and let sit for 1 minute. Stir until creamy and melted, with no lumps remaining.
Pour the chocolate over the cookie crust in the pan; spread to edges. Place in freezer for 30 minutes.
In the bowl of a stand mixer, beat together the cream cheese and sugar until fluffy. Add the eggs, one at a time, scraping the bowl between eggs. Add the vanilla and beat on medium speed for 1 minute.
Pour into prepared pan and place on a baking sheet. Bake in preheated oven for 60-70 minutes, until the top is lightly browned and the middle is just a little jiggly. Turn off the oven and open the oven door. After ten minutes, remove from oven and cool for another 30 minutes. Place in refrigerator until cool.
For the topping, repeat the process used for the ganache: microwave the cream for 60 seconds, pour over chocolate, let sit, then stir. Pour over the top of the cooled cheesecake, allowing it to drip down the sides. Arrange sliced strawberries over the top before the chocolate hardens.