In a small bowl, stir together graham cracker crumbs and brown sugar. Add melted butter; mix well. Press into the bottom of 5 to 6-inch diameter springform pan. Chill until firm.
Wash strawberries and pat dry. Hull and chop into ¼-inch pieces enough for ½ cup. Reserve remaining berries for garnish.
In mixing bowl, beat together cream cheese and sugar. Add heavy cream and beat until mixture becomes thick and stiff. Beat in a small amount (less than half) of chopped strawberries to give a uniform pink color to the mixture; then fold in remaining berries. Pour onto prepared crust.
Drizzle top with melted chocolate and garnish with chocolate dipped strawberries, if desired. Chill several hours.
Run a thin knife or metal spatula around sides of the pan. Remove sides. Serve topped with sliced fresh strawberries or a drizzle of chocolate.