Preheat oven to 350° degrees F. Prepare your pan: 9-inch cheesecake pan, ungreased, or springform pan with 3-inch sides, greased. Start by stirring your favorite dark chocolate into the top of a double boiler set. The water should barley simmer. Let the dark chocolate melt and become smooth. Remove the chocolate from over water and let it cool to lukewarm. Be sure to stir occasionally.
For the Crust: Prepare pan: 9-inch cheesecake pan or springform pan with 3-inch sides, greased. In a medium bowl, chocolate wafer crumbs, 3 tablespoon sugar, 1/3 cup butter and cinnamon. Press into bottom of cheesecake pan and freeze. A little oil on your fingers helps to keep the crust from sticking to your fingers.
In a big bowl, mix in your cream cheese one stick at a time. Next add the sugar and cornstarch. Mix until smooth. Add the eggs 1 at a time and continue to mix. Add whipped cream and vanilla and continue to mix until smooth. Add 1 cup of chopped strawberries and mix until smooth. Gradually add melted dark chocolate, beating until mixture is smooth. Pour filling into crust.
Bake for 1 1/2 hours or until the center has a slight jiggle to it. Turn off and crack oven door. Leave for 30 minutes. Chill until set-- about 2 hours.
For the Topping: Combine strawberries and sugar in a medium bowl and toss to coat. Let stand at room temperature for 20 minutes for sugar to set in. Mix with Strawberry Cool Whip. Spread over your cheesecake. Serve your Dark Chocolate Strawberry Cheesecake.