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 1/4 cup granulated sugar. Add the melted butter and stir until evenly combined.

Step 3: Press the crust mixture into the bottom of a 9-inch springform pan, using the back of a spoon to create an even, firm layer.

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

Step 5: In a large 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 to combine.

Step 7: Add the eggs one at a time, mixing well after each addition without over-mixing.

Step 8: Mix in the sour cream and 1/4 cup 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 until the edges are set and the center is slightly jiggly.

Step 11: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually and prevent cracking.

Step 12: Remove the cheesecake and let it cool completely at room temperature before refrigerating 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 the chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.

Step 15: Allow the ganache to cool to room temperature. When slightly thickened, pour it evenly over the chilled cheesecake and 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 it over the sliced strawberries for a glossy finish.

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

Step 19: Serve chilled and enjoy!

Tips & Variations

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

Let the cheesecake cool gradually in the oven to avoid cracks on the surface.

For a lighter topping, replace the ganache with melted white chocolate or drizzle instead of a full layer.

Fresh strawberries can be substituted with raspberries or mixed berries for a different fruity twist.

If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the creamy texture and freshness of the toppings. To reheat slightly, let slices sit at room temperature for 10-15 minutes before serving, but avoid warming it in the microwave as it may soften the ganache and filling unevenly.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the refrigerator, which allows the flavors to meld and the texture to firm up perfectly.

What if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper to help with removal. Just be gentle when removing the cheesecake from the pan.