Crush the chocolate sandwich cookies in a food processor. Transfer crumbs to a mixing bowl, and combine with sugar and melted butter.

Spray a 9- or 10-inch springform pan with cooking spray. Press the crumb mixture into the pan so it covers the bottom and fills up the sides. Place in the freezer for at least one hour before adding filling.

Using an electric mixer, whip the cream until stiff peaks form. Set aside the whipped cream.

In a large mixing bowl, whip the cream cheese until fluffy. Add the sweetened condensed milk and mix thoroughly. Gently fold in the whipped cream and stir until combined.

Divide the cheescake mixture into three equal portions. To the first portion, add the cocoa powder and stir to combine. Pour the chocolate cheesecake mixture into the prepared crust and place in the freezer. Freeze for at least 30 minutes before adding the next layer.

For the second portion of cream cheese mixture, fold in the pureed strawberries until thoroughly combined. Pour the mixture over the chocolate layer and spread evenly. Return to the freezer and again freeze for at least 30 minutes before adding the next layer.

For the third portion of cream cheese mixture, stir in the vanilla. Spread the mixture over the strawberry layer of the cheesecake and return the cheesecake to the freezer, covering loosely with plastic wrap.

Freeze the cheesecake for at least 4 hours. When ready to serve, remove from freezer, and gently release the springform band. Slide the cheesecake onto a serving platter and let sit for 5-10 minutes before slicing.