For crust:

in a food processor pulse chocolate cookies until fine consistency.

In medium bowl combine cookie crumbs and melted butter.

Press into a springform pan.

Bake crust for about 10 minutes at 350.

In food process blend strawberries and water until smooth. (set aside)

In stand mixer beat room temperature cream cheese until light and fluffy.

Add yogurt and beat a little longer.

Continue to add pureed strawberries, flour, cane sugar, and vanilla. (beating after each addition.)

Then add eggs one at a time.

Mix a little longer until well incorporated.

Pour over baked crust and bake at 350 for about 50 - 55 minutes.

Remove from oven and run butter knife along edges of pan to prevent cracking at the cheesecake cools and sets.

Let cool for an hour before removing from pan.

To make ganache: In a small saucepan heat heavy cream over medium heat until it just starts to boil and remove from heat.

In a medium bowl add chocolate chips and pour the hot cream over chocolate chips and stir until chocolate is melted and smooth consistency.

Let ganache cool to room temperature before pouring over cheesecake.

Refrigerate at least 4 hours until ready to serve