Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer for the crust. Bake in the preheated oven for 10 minutes, then remove and let it cool.

In a separate large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, cocoa powder, red food coloring, and sour cream until fully combined.

Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a rubber spatula.

Bake the cheesecake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly.

Once the cheesecake has cooled, refrigerate it for at least 4 hours, or overnight, to set fully.

While the cheesecake is chilling, prepare the strawberry topping. In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Gently toss to coat and let sit for 30 minutes to create a syrup.

Once the cheesecake is set, carefully remove it from the springform pan and place it on a serving platter. Top with the strawberry mixture before serving.