Ingredients

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

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

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 granulated sugar. Add the melted butter and stir until 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. Remove from 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. Avoid over-mixing.

Step 8: Stir in the sour cream and heavy cream until the batter is smooth.

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

Step 10: Bake for 55-60 minutes or until 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 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 to firm up.

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

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

Step 15: Allow ganache to cool to room temperature and thicken slightly. Pour it evenly over the chilled cheesecake and refrigerate for 30 minutes to set.

Step 16: Slice the strawberries and set them aside.

Step 17: (Optional) Warm strawberry jam until liquid and brush over the sliced strawberries for a glossy finish.

Step 18: Once ganache is set, arrange strawberries on top of the cheesecake in a circular pattern or your preferred design.

Step 19: Serve chilled and enjoy!

Tips & Variations

For extra chocolate flavor, use chocolate wafer cookies instead of graham crackers for the crust.

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

To prevent cracks, avoid over-mixing and cool the cheesecake gradually inside the turned-off oven.

You can substitute fresh raspberries or blueberries for the strawberries for a different fruit topping.

Use a water bath when baking for an even creamier texture and to further reduce cracking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the ganache and fresh fruit topping. When ready to serve after storage, let it sit at room temperature for 10-15 minutes for easier slicing. Avoid freezing as the texture of the cheesecake and ganache may change.

FAQs

Can I use regular cookie crumbs instead of graham crackers?

Yes, chocolate wafer cookies or other crisp cookies work well and can add a different flavor twist to the crust.

How do I prevent the cheesecake from cracking?

Do not over-mix the batter, bake at a moderate temperature, and cool the cheesecake gradually by leaving it in the turned-off oven before refrigerating. Also, running a knife around the edge after baking helps prevent cracks as it cools.