1-First, coat a 9-inch springform pan with nonstick spray and pulse 25 chocolate sandwich cookies into fine crumbs. Mix with 5 tablespoons of melted unsalted butter and press firmly into the pan base, then chill in the refrigerator.

2-Next, whip 2 cups of very cold heavy whipping cream with 1/4 cup powdered sugar to stiff peaks. Beat 2 pounds of softened cream cheese with 1 cup granulated sugar until smooth, add 1/3 cup room temperature sour cream, and fold in the whipped cream. Divide the batter into three equal parts and chill two portions.

3-For the chocolate layer, melt 5 ounces of chopped bittersweet chocolate and whisk with 1 tablespoon unsweetened cocoa powder until smooth. Combine with one batter portion, spread over the crust, and freeze for 30 minutes.

4-Then, for the strawberry layer, simmer 1 cup fresh strawberries (hulled and halved) with 2 tablespoons granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon water until thickened. Cool, mash, strain for smoothness, fold into another batter portion with 5 drops pink gel food coloring, layer over chocolate, and freeze for 30 minutes.

5-Lastly, stir 1 tablespoon pure vanilla extract and 2 teaspoons freshly squeezed lemon juice into the remaining batter. Spread over the strawberry layer, freeze for 30 minutes, then cover with plastic wrap and refrigerate for at least 6 hours or overnight.