Line the bottom and sides of a 9-in. square baking pan (I used a 22 inch round baking pan) with heavy-duty foil (I sprayed with vegetable oil just in case). In a small bowl, combine the wafer crumbs, melted butter and 3 tablespoons sugar; press onto the bottom of prepared pan.
In a large bowl, beat the cream cheese, flour and remaining sugar (1/2 cup) until smooth. Beat in milk. Add egg; beat on low speed just until combined. Stir in vanilla.
In another bowl, combine ¾ cup of the cream cheese mixture with the melted chocolate; set aside.
Pour remaining cream cheese mixture over crust (the white batter).
Top with spoonfuls of chocolate mixture; cut through batter with a knife to swirl.
Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled.
Using foil, lift cheesecake out of pan (don’t worry it will not stick)
Prepare the Sauce:
Place strawberries in a blender; cover and process until well blended and pureed.
Combine cornstarch and water in a glass (make sure you stir really well)
Put the strawberry puree in a small saucepan and add the cornstarch mix. Stir to combine. Bring to a boil over medium heat. Cook and stir for about a minute or until thickened. Chill until serving (let it reach room temperature, but it’s also nice when it’s warm)
Recipe by Maya`s Kitchen at https://www.mayaskitchen.info/2012/05/31/chocolate-cheesecake-with-strawberry-sauce/