For the crust: Preheat oven to 350 degrees. Line side and bottom of an 18-inch springform pan with a sheet of heavy duty aluminum foil (make sure the foil has no holes). Finely crush the chocolate fudge cookies. Melt the margarine. Add cookies and sugar to a mixing bowl and stir to combine, then pour in melted margarine and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.

For the filling: Reduce oven temperature to 325 degrees. In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and vanilla essence just until smooth (scrape down side and bottom of bowl occasionally throughout entire mixing process). Mix in eggs one at a time, mixing just until combined after each addition. Add heavy cream and mix just until combined. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled chocolate fudge cookies crust and smooth into an even layer. Place pan in oven and bake in preheated oven until cheesecake is set but still jiggly in the center, about 20-35 minutes, then leave in oven and leaved door closed and let rest 10 minutes. Then remove from oven and cool on a wire rack for 30 minutes.

For the mousse: Place a mixing bowl and beater blades in freezer. In a cooking pan heat 1/3 of the heavy cream and add the chocolate (chopped). Stir with a whip until chocolate is completely melted. Allow to cool. Remove bowl and beater blades from freezer. Add in the rest of the heavy cream and beat on low to medium speed until stiff. Add the cream cheese to the melted chocolate and beat on low speed with a hand mixer until blended. Add to the whipped cream and fold in slowly with a rubber spatula until nearly combined. Pour over cold cheesecake and spread into an even layer. Tent with foil and chill in refrigerator 8 hours or overnight.

For the whipped topping: Place a mixing bowl and beater blades in freezer for 15 minutes. Remove bowl and beater blades from freezer. Add in heavy cream and vanilla essence. Whip until stiff peaks form. Run a knife around edges of cheesecake. Pull latch and remove springform pan ring. Remove foil from the sides then spread whipped cream over mousse layer and sides. Return to refrigerator and chill for 3 more hours. To serve garnish with strawberries if desired, cut into slices.

Nutrition Facts (amount per serving): Serving Size 1 serving (1/32 of 18" cake - 70.5g); Calories from Fat 185, Calories 260; Total Fat 20.5g (32.5%); Saturated Fat 12g (60%); Trans Fat 0.365g; Cholesterol 72.5mg (24%); Sodium 146.5mg (6%); Total Carbohydrate 22g (7.5%); Dietary Fiber 0.395g (1.5%); Sugars 15.5g; Protein 2.85g (* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.)