For the Strawberry Reduction

1. Place chopped strawberries in a food processor. Blend until smooth to create a puree. You do not want thick pieces of strawberry when making the reduction!
2. In a saucepan over medium-high heat, stir strawberry puree, sugar, lemon juice, and corn starch. Stir until the mixture reaches a boil.
3. Reduce heat to medium-low heat. Stir constantly to avoid burning. Continue cooking until the mixture is reduced to 1/2 cup, about 15-20 minutes. Pour reduction into a measuring cup once you see it thicken. If the reduction is over 1/2 cup, return the mixture to your saucepan and continue cooking.
4. Allow mixture to cool.

For the Crust

1. In a food processor, blend Oreo cookies until they are reduced to fine crumbs. Add melted butter to the cookies, blending until fully combined.
2. Press mixture into a 9 inch round springform pan lined with parchment paper. Freeze for 10 minutes or bake at 300 degrees Fahrenheit for 10 minutes for a stronger crust.

For the Filling

1. In a large bowl or in the bowl of your electric mixer, beat softened cream cheese for 3- 5 minutes on medium speed until smooth, creamy, and light.
2. Add the powdered sugar and beat for another 2 minutes. Scrape down the sides of the bowl to make sure that the cream cheese and powdered sugar fully combine.
3. Mix salt and vanilla extract into the batter.
4. Add the strawberry reduction, beating until fully incorporated.
5. In a medium-sized bowl, beat heavy whipping cream and 1 1/2 tablespoons of powdered sugar until medium peaks form. The mixture will be bubbly and then turn smooth, creamy, and almost foamy. It may take a few minutes, but be patient. A beater removed from the mixture will create a peak that stands with a slight curl.
6. Fold the heavy whipping cream mixture into the cream cheese mixture until smooth and fully combined.
7. At this point, you can stir in a drop or two of pink food coloring if you would like a deeper pink color!
8. Pour the cream cheese mixture into your prepared pan. Chill cheesecake for at least 4 hours. After the cheesecake has completely chilled, prepare the chocolate ganache topping.

For the Ganache

1. Place chocolate chips in a heat-proof glass bowl.
2. In a medium saucepan over medium heat, heat heavy whipping cream until the cream just begins simmering.
3. Pour heavy whipping cream over chocolate chips, ensuring the chips are fully covered by the heavy whipping cream. Allow the mixture to sit for 3-5 minutes before stirring.
4. Using a whisk, begin mixing the ganache, starting in small circles in the center of the bowl. As the mixture begins to come together, continue stirring towards the outside of the bowl. Pour the ganache over the cheesecake, and and allow the ganache to set.

For the Whipped Cream

1. In a medium-sized bowl, beat heavy whipping cream and 3 tablespoons of powdered sugar until medium peaks form. The mixture will be bubbly and then turn smooth, creamy, and almost foamy. It may take a few minutes, but be patient. A beater removed from the mixture will create a peak that stands with a slight curl.
2. If desired, transfer whipped cream to a piping bag fitted with a star tip. I prefer the Wilton 1M.
3. At this point, you may want to remove the cheesecake from the pan. Read above for tips on doing so.
4. Pipe swirls around the cheesecake.