Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine cookie crumbs, ¼ cup sugar, melted butter, cocoa powder, and red food coloring until well mixed. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Remove and let cool.
Step 2: Reduce oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese with 1 cup sugar until smooth. Gradually beat in flour and vanilla extract.
Step 3: Add eggs one at a time, beating on low speed until just combined. Stir in sour cream. Be careful not to overmix the batter, as this can introduce too much air.
Step 4: Pour the cheesecake filling over the cooled crust in the springform pan. Prepare a water bath by placing the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan.
Step 5: Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Do not overbake.
Step 6: Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour to cool gradually. Remove from oven, carefully remove from the water bath, and let cool completely on a wire rack.
Step 7: Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
Step 8: Prepare the strawberry topping: In a small bowl, gently toss sliced strawberries with 2 tablespoons sugar and lemon juice. Let sit for 15-20 minutes to allow the juices to release and create a light syrup.
Step 9: Just before serving, arrange the macerated strawberries over the chilled cheesecake. Carefully remove the sides of the springform pan and serve slices.