Preheat oven to 350 degrees F and grease 9-inch springform pan with baking spray.

In food processor or blender, pulse chocolate sandwich cookies into fine crumb then stream in melted butter until sand-like texture is reached.

Pour crust into greased pan and spread into loose, even layer. Using bottom of flat measuring cup or glass, press crust into bottom and up sides of pan.

Bake 8 to 10 minutes, then place on wire rack to cool while making filling.

Drop oven temperature to 325 degrees F. Place large roasting pan on bottom oven rack. Bring a pot with 6 cups water to boil.

In food processor, pulse freeze-dried strawberries into fine powder. Set aside.

In large mixing bowl, add cream cheese, sugar, freeze-dried strawberry powder and flour. Using paddle attachment, cream together with electric mixer on low speed until smooth. Scrape down bowl and mix on low for another 20 seconds.

Mix in vanilla extract, kosher salt and lemon juice, scraping sides along the way.

Add in eggs one at a time on low speed. After second egg is mixed in, stop and scrape down bowl. Mix 20 seconds then continue with last egg then final egg yolk until smooth.

Gently mix in sour cream and strawberry preserves until combined with rubber spatula. Do not overmix.

Pour batter into cooled crust and spread into even layer using offset spatula.

Carefully pour boiling water into roasting pan and place in preheated oven. Place cheesecake just above roasting pan on middle rack and bake 60 to 80 minutes.

Let cheesecake sit in turned-off oven with door open 1 hour.

Remove cheesecake and let sit at room temperature on cooling rack for an hour.

Place cheesecake uncovered in fridge at least 4 hours or overnight to set.

After cheesecake has cooled completely, remove from pan gently and place on serving stand.

Place bittersweet cacao wafers in heat-safe bowl and set aside. Heat heavy cream on stovetop until bubbles begin to appear but do not boil. (Note: You can alternatively heat in microwave in 20-second increments until hot.)

Pour cream over cacao wafers in bowl, ensuring all pieces are covered. Let mixture sit untouched 2-3 minutes.

Stir mixture with rubber spatula to melt completely until silky smooth. Pour ganache over chilled cheesecake and use offset spatula to spread ganache to edges.

Once covered, place in refrigerator and chill until ganache is set, about 30 minutes to 1 hour.

After ganache has set, place strawberry pieces over top and cut cheesecake into 14-16 slices.

To make chocolate drizzle, place bittersweet cacao wafers and coconut oil in microwave-safe bowl. Heat at 50% power in 20-second increments, stirring in between until chocolate is mostly melted.

Continue stirring until chocolate has melted completely. Once melted and smooth, drizzle chocolate over each slice of cheesecake.