Into a bowl, add Fresh Strawberry (1/2 cup) and Granulated Sugar (1/4 teaspoon). Allow to sit for 30 minutes as you work on the rest of the recipe.
Place Shortbread Cookies (24) in a plastic bag and crush them. You can also do this in a food processor.
Transfer the cookie crumbs to a mixing bowl. Using your hands, combine with Unsalted Butter (1/4 cup).
Transfer the cookie mixture to the bottom of a 9-inch springform pan. Press down to form the crust.
Into a mixing bowl, add Cream Cheese (16 ounce) and Granulated Sugar (1/2 cup). Using a hand mixer, cream the two together until smooth.
Scrape the sides of the bowl, then mix for another 3 minutes.
Add Vanilla Extract (2 teaspoon). Mix.
Fold Vanilla Ice Cream (6 cup) into the cream cheese mixture.
Fold in Chocolate Chunks (4 ounce).
Pour half the mixture into the pan over the crust.
Fold the strawberries into the remaining cream cheese mixture. Add Strawberry Extract (2 teaspoon) and Red Food Coloring (1 teaspoon). Mix well.
Pour the strawberry filling into the pan.
Freeze cheesecake for 4 hours, or up to overnight for best results.
Drizzle with Chocolate Syrup (to taste). Serve and enjoy!