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). In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Add the melted butter and stir until evenly combined.

Step 2: 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. Bake for 10 minutes, then remove and set aside to cool.

Step 3: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy. Add vanilla extract and mix to combine.

Step 4: Add eggs one at a time, mixing well after each. Avoid over-mixing. Then add sour cream and 1/4 cup heavy cream, mixing until smooth.

Step 5: Pour the batter over the cooled crust. Bake for 55–60 minutes until the edges are set but the center is slightly jiggly.

Step 6: Turn off the oven and leave the cheesecake inside for an hour to cool gradually, which helps prevent cracks. Then remove and cool completely at room temperature.

Step 7: Refrigerate the cheesecake for at least 4 hours or overnight to firm up completely.

Step 8: For the ganache, heat 1 cup heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let sit for a minute, then stir until smooth and glossy.

Step 9: Allow ganache to cool to room temperature and thicken slightly, then pour evenly over the chilled cheesecake. Refrigerate for 30 minutes to set the ganache.

Step 10: Slice the strawberries and, if desired, heat the strawberry jam until liquid and brush it over the strawberries for a glossy finish.

Step 11: Once the ganache is set, arrange the strawberries on top of the cheesecake in your preferred design. Serve chilled and enjoy!

Tips & Variations

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

To avoid cracks, don’t over-mix the batter and allow the cheesecake to cool slowly in the oven.

Try adding a tablespoon of orange zest to the filling for a citrus twist.

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

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. When ready to serve, let it sit at room temperature for 10–15 minutes for the best texture. Avoid freezing as it can change the texture of the cheesecake and ganache.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and kept refrigerated. In fact, chilling overnight improves the texture and flavor.

What can I use if I don’t have a springform pan?

A regular 9-inch cake pan can work, but the cheesecake will be harder to remove. You can line the pan with parchment paper for easier removal or serve straight from the pan.