Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (or chocolate wafer cookies, for extra chocolate flavor)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream

For the chocolate ganache:

1 cup heavy cream
1 cup semi-sweet chocolate chips

For the strawberry topping:

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 granulated sugar. Add the melted butter and stir until the mixture is evenly combined.

Step 3: Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down firmly.

Step 4: Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

Step 5: In a large mixing bowl, beat the softened cream cheese and 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. Be sure not to over-mix.

Step 8: Add the sour cream and heavy cream and mix until smooth.

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

Step 10: Place the cheesecake in the oven and bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.

Step 11: Turn off the oven and leave the cheesecake inside for another hour to cool gradually; this helps prevent cracking.

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

Step 13: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Step 14: Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.

Step 15: Let the ganache cool to room temperature. Once slightly thickened, pour it over the chilled cheesecake, spreading evenly with a spatula. Refrigerate for 30 minutes to set.

Step 16: Slice the strawberries and set aside.

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

Step 18: Arrange the sliced strawberries on top of the ganache in a circular pattern or your preferred design.

Step 19: Serve chilled and enjoy!

Tips & Variations

Use chocolate wafer cookies instead of graham crackers in the crust for a richer chocolate flavor.

For a lighter topping, substitute fresh raspberries or mixed berries instead of strawberries.

Ensure the cream cheese is fully softened to avoid lumps in your cheesecake batter.

Wrap leftover cheesecake tightly in plastic wrap to prevent drying out.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer to an airtight container. For longer storage, freeze the cheesecake (without strawberries) for up to one month. Thaw overnight in the refrigerator before serving. Add fresh strawberries just before serving if frozen.

FAQs

Can I use a different type of chocolate for the ganache?

Yes, you can use dark chocolate, milk chocolate, or white chocolate chips instead of semi-sweet chocolate. Adjust the sweetness according to your preference.

How do I prevent the cheesecake from cracking?

Cooling the cheesecake slowly in the oven with the door closed and then letting it come to room temperature before refrigerating helps prevent cracks. Avoid over-mixing the batter and don’t open the oven frequently during baking.