• Gather all ingredients before starting the recipe.
• Pre heat oven to 375°F
• Add 3/4 cup chocolate graham cracker crumbs crackers to a food processor and process until completely smooth.
• Spray a 9" spring form pan with vegetable spray and press the cookie crumbs in the bottom of the pan.
  
• Add 14 ounces container cottage cheese, 8 ounces package light cream cheese, 3 whole eggs, 3 tbsp cocoa powder, 3/4 cup sugar and 1 tsp vanilla extract to a blender, and blend until completely combined and smooth. You can also combine ingredients in a bowl and use an immersion blender.
  
• Pour cream cheese batter in the cookie lined spring form pan.
  
• Transfer pan to a pre heated oven and bake for 40-50 minutes, or until the center is set.
• Remove from oven, allow to come to room temperature and transfer to your refrigerator and cool overnight.
  

Topping

• Combine 10 ounces frozen strawberries, 1/4 cup sugar, 2 tbsp corn starch, 1 tbpn water, and 1 tsp vanilla extract in a medium sized saucepan over medium heat. Stir to combine and cook until the sugar has melted, and the strawberries have cooked. About 10-15 minutes.
  
• Remove from heat and set aside until ready to serve,