Preheat oven to 350 degrees F. In a bowl, combine pulverized strawberries, oreo crumbs and melted butter. Press into the bottom of a springform pan. Wrap teh outside of the pan with foil to prevent leakage. Bake for 6 minutes. Reduce oven temperature to 325 degrees F. Set aside and make cheesecake filling.
Beat cream cheese in a stand mixer until smooth. Add sour cream and eggs and beat until just combined. Add strawberry puree and sugar mixing again until just combined. Be careful not to mix too much as it will whip in too much air and affect the texture.
Pour the cheesecake mixture onto the crust and smooth out. Bake for 1 hour and 5 minutes. Turn off oven and prop door open partially. Leave cheesecake in oven for 15 minutes. Remove from oven and allow to cool completely before refrigerating. Chill 8 hours or overnight.
After completely chilled, melt chocolate chips and coconut oil in a microwave safe bowl, stirring every 30 seconds. Dip 8 strawberries into the melted chocolate and set on parchment paper to set up. Pour remaining chocolate over the cheesecake and smooth to edges, allowing it to drip over. Refrigerate until hardened then garnish with dipped strawberries.