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 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 careful 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, which helps prevent cracking.

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

Step 13: For the ganache, heat the heavy cream in a small saucepan 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: Allow the ganache to cool to room temperature. Once slightly thickened, pour it 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 strawberry jam until liquid and brush over the sliced strawberries for extra shine.

Step 18: Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in your preferred design.

Step 19: Serve chilled and enjoy!

Tips & Variations

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

To avoid cracks, mix the batter gently and allow the cheesecake to cool gradually in the oven.

For a decorative touch, add a few whole strawberries or mint leaves on top.

If you prefer a sweeter ganache, use milk chocolate chips instead of semi-sweet.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer to an airtight container to prevent drying out. When ready to serve, let it sit at room temperature for about 15 minutes to soften slightly. Do not freeze ganache-covered cheesecake as the texture may change.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight. Prepare it a day ahead to allow full flavor development and proper setting.

What can I do if my cheesecake cracks?

Small cracks can be disguised with the chocolate ganache and strawberry topping. To prevent cracks, avoid over-mixing, bake at a consistent temperature, and cool slowly in the oven as directed.