Grease a 9-inch springform pan. Mix cookie crumbs with melted butter (and optional sugar). Press firmly into the pan base. Freeze.

Make strawberry swirl: Cook strawberries, 1/4 cup sugar, and lemon juice until broken down. Add cornstarch slurry, cook until jammy. Cool completely.

In a chilled bowl, whip 1 1/4 cups heavy cream to stiff peaks. Transfer to another bowl and refrigerate.

Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and salt; beat until combined.

Gently fold the whipped cream into the cream cheese mixture in two batches until no streaks remain.

Spread half the filling over the crust. Dollop half the strawberry sauce on top. Add remaining filling, smooth top. Dollop remaining sauce on top.

Use a knife or skewer to swirl the strawberry dollops into the filling in a figure-eight pattern. Do not over-mix.

Cover and refrigerate for at least 6 hours, preferably overnight.

Before serving, make ganache: Pour hot cream over chocolate. Let sit 2 mins, then whisk until smooth. Cool 15-20 mins until slightly thickened.

Release cheesecake from pan. Pour ganache over the top, guiding to edges. Chill 30 mins to set ganache. Garnish, slice, and serve.