Clean 2 pounds of strawberries and remove the hulls. Cut each in half or quarters. Process half of the strawberries in a food processor until pieces are ¼ to ½ inch thick – about 10 short pulses. Repeat with the remaining strawberries. Be careful not to over-process the strawberries.
Place the processed strawberries in a medium mixing bowl and toss with ½ cup of the sugar and a pinch of salt. Cover and allow the strawberries to rest for 45 minutes, stirring occasionally. Don’t wash the food processor yet – you’ll need it again in a few minutes.
Strain the now macerated strawberries through a fine-mesh sieve into a large mixing bowl. You should have about ⅔ to ¾ cup of juice. Remove 4 tablespoons of the juice to a small shallow bowl. Sprinkle the unflavored gelatin evenly on top of the juice and set aside. Place the remaining strawberry juice in a small saucepan. Heat on medium-high heat until it begins to boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 3 tablespoons, about 10 minutes (watch the syrup carefully!). The syrup is done when it becomes a little darker and thicker. Watch the strawberry sauce carefully as it will bubble up and may overflow the pan if boiling too fast. Place a wooden spoon across the top of the pan to help prevent a mess.
Remove the saucepan from the heat and stir in the remaining ¼ cup sugar, until dissolved. Add the softened gelatin and stir gently until combined. Set aside.
While the syrup is cooking down, take the strained strawberries back to the food processor and pulse until very smooth. Strain through the fine mesh sieve again using a large spoon or rubber spatula to press the solids through and extract all the juice. Once all the pulp and juice is extracted, discard the seeds and any remaining solids. Add the cream cheese to the strawberry puree and using an electric mixer, blend on low until smooth. Pour the gelatin mixture into the cream cheese mixture and whisk (do not beat) until fully blended.
Pour the strawberry filling over the cooled chocolate graham cracker crust. Refrigerate for at least 4 hours or overnight.
To cut pretty pieces, place the pan in the freezer for about an hour before slicing. Carefully remove the lightly frozen cheesecake to a cutting board using the parchment paper for handles. Using a large thin knife, slice the cheesecake into 16 equal pieces wiping the knife clean between cuts. Garnish with whipped cream, sliced strawberries or chocolate dipped strawberries as desired. Serve.
Once cut, the bars can be stored in the freezer for up to a week. Allow them to sit at room temperature for 45-60 minutes before serving.