Ingredients

1 1/2 cups graham cracker crumbs (or chocolate wafer cookies, for extra chocolate flavor)

1/4 cup granulated sugar (for crust)

1/2 cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar (for filling)

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream

1/4 cup heavy cream (for filling)

1 cup heavy cream (for ganache)

1 cup semi-sweet chocolate chips

1 lb fresh strawberries, hulled and sliced

1/4 cup strawberry jam or preserves (optional, for extra shine)

Instructions

Step 1: Preheat your oven to 325°F (163°C).

Step 2: In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Add the melted butter and stir until evenly combined.

Step 3: Press the crust mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon.

Step 4: Bake the crust for 10 minutes, then set it aside to cool.

Step 5: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy.

Step 6: Add the vanilla extract and mix until combined.

Step 7: Add the eggs one at a time, mixing well after each addition. Avoid over-mixing to keep the batter smooth.

Step 8: Mix in the sour cream and 1/4 cup heavy cream until smooth.

Step 9: Pour the cheesecake batter over the cooled crust in the springform pan.

Step 10: Bake the cheesecake for 55–60 minutes, until the edges are set and the center is slightly jiggly.

Step 11: Turn off the oven and let the cheesecake cool inside for one hour to prevent cracking.

Step 12: Remove the cheesecake and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 13: For the ganache, heat 1 cup heavy cream in a small saucepan over medium heat until it begins to simmer.

Step 14: Pour the hot cream over the chocolate chips in a bowl. Let it sit for one minute, then stir until smooth and glossy.

Step 15: Allow the ganache to cool to room temperature and thicken slightly, then pour over the chilled cheesecake and spread evenly. Refrigerate for 30 minutes to set.

Step 16: Slice the strawberries and set aside.

Step 17: (Optional) Heat the strawberry jam until liquid, then brush over the sliced strawberries for a shiny finish.

Step 18: Arrange the strawberries on top of the ganache-covered cheesecake in your preferred pattern.

Step 19: Serve chilled and enjoy!

Tips & Variations

Use chocolate wafer cookies for the crust to enhance the chocolate flavor.

Make sure the cream cheese is fully softened to avoid lumps in the batter.

For a dairy-free version, substitute cream cheese and creams with plant-based alternatives.

Try mixing some chopped strawberries into the cheesecake batter for extra fruitiness.

Chill the cheesecake overnight for the best texture and flavor development.

FAQs

Can I use frozen strawberries for the topping?

Fresh strawberries are best for topping as frozen ones tend to release extra moisture and become mushy. If using frozen, thaw and drain them well before arranging.

How do I prevent cracks in my cheesecake?

Cooling the cheesecake gradually by leaving it in the turned-off oven, then finishing at room temperature helps prevent cracks. Avoid over-mixing the batter and bake until just set but still slightly jiggly in the center.