Chocolate Strawberry Cheesecake

Ingredients

cooking spray
1 (9 ounce) box chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
5 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 cup chopped fresh strawberries
5 (8 ounce) packages cream cheese, softened
½ cup granulated sugar
3 tablespoons all-purpose flour
5 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
2 drops pink gel food coloring
Chocolate Ganache:
1 cup heavy whipping cream
1 (4 ounce) bar semisweet chocolate, finely chopped
1 (4 ounce) bittersweet chocolate, finely chopped
10 whole and halved strawberries, for garnish

Preheat the oven to 325 degrees F (165 degrees C). Wrap outside of a lightly greased (with cooking spray) 9-inch springform pan with a double layer of heavy-duty aluminum foil.
Stir together cookies, melted butter, and granulated sugar in a bowl. Press onto bottom and 1-inch up sides of prepared pan.
Bake in the preheated oven until crust is set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes.
Preheat the oven again to 325 degrees F (165 degrees C).
Process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed. Set strawberry puree aside.
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating on low speed just until blended after each addition (do not overbeat). Add egg yolks, 1 at a time, beating until just blended after each addition.
Beat in reserved strawberry puree, vanilla, lemon zest, and lemon juice on low speed just until combined. Gently stir in food coloring gel until desired shade is reached.