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 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 in the oven for another hour to cool gradually (this helps prevent cracking).

Step 12: Once cooled, 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 the heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.

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

Step 16: Slice the strawberries and set aside.

Step 17: (Optional) If you want a glossy finish on the strawberries, heat the strawberry jam in a small saucepan until it becomes liquid and then brush the jam over the sliced strawberries.

Step 18: Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in a circular pattern or in any design you prefer.

Step 19: Serve chilled and enjoy!

Tips & Variations

For an extra chocolatey crust, substitute graham cracker crumbs with chocolate wafer cookies.

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

Do not over-mix the batter after adding eggs to keep the cheesecake creamy and prevent cracks.

Use a water bath for baking if you want to ensure an ultra-smooth cheesecake texture.

Try swapping strawberries for raspberries or mixed berries for a different fruity topping.

Use white chocolate and raspberries for a lighter twist on the chocolate ganache and berry topping.

FAQs

Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made a day or two in advance. After assembling and adding the topping, keep it refrigerated until ready to serve. The flavors will develop and intensify with time.

What should I do if my cheesecake cracks?

Cracking can happen due to overbaking or rapid temperature changes. To minimize cracks, avoid over-mixing and bake gently. If cracks occur, cover them with the chocolate ganache and strawberry topping—this will hide imperfections and add flavor.