1. Prepare the Chocolate Cookie Crust

1. Preheat your oven to 325°F (163°C) and line an 8×8 baking pan with parchment paper.
2. In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until well combined.
3. Press the mixture firmly into the bottom of the baking pan.
4. Bake for 10 minutes, then let it cool slightly while preparing the cheesecake filling.

2. Make the Cheesecake Layer

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing until just combined.
3. Stir in vanilla extract and sour cream until creamy.
4. Pour the cheesecake mixture over the pre-baked crust and smooth the top.
5. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
6. Let it cool to room temperature, then chill in the fridge for at least 3 hours.

3. Add the Strawberry Topping

1. In a saucepan over low heat, warm strawberry preserves and lemon juice until smooth.
2. Spread the mixture over the chilled cheesecake layer.
3. Arrange fresh strawberries on top for extra texture and flavor.

4. Melt & Drizzle the Chocolate

1. In a microwave-safe bowl, melt chocolate chips and coconut oil in 20-second bursts, stirring until smooth.
2. Drizzle the melted chocolate generously over the cheesecake bars.

5. Chill, Slice & Serve

1. Return the cheesecake to the fridge for another 30 minutes to set the toppings.
2. Use a sharp knife to slice into squares.
3. Serve chilled and enjoy every bite!