Chocolate Covered Strawberry Cheesecake

Ingredients:

For the Crust:

1 1/2 cups chocolate graham cracker crumbs (or regular graham cracker crumbs)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup heavy cream

For the Topping:

1 cup chocolate chips, melted

Fresh strawberries, for garnish

Instructions:

1. Preheat the Oven:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.

2. Make the Crust:

In a mixing bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.

3. Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add the granulated sugar and beat until well incorporated.

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract, sour cream, and heavy cream until the batter is smooth and creamy.

4. Assemble and Bake:

Pour the cheesecake filling over the prepared crust in the springform pan.

Smooth the top with a spatula to ensure an even surface.

Place the springform pan on a baking sheet and transfer it to the preheated oven.

Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.

5. Cool and Chill:

Remove the cheesecake from the oven and let it cool in the pan on a wire rack for 10 minutes.

Run a knife around the edge of the cheesecake to loosen it from the sides of the pan.

Allow the cheesecake to cool completely, then refrigerate it for at least 4 hours or overnight to set.

6. Add the Topping:

Once the cheesecake is chilled and set, carefully remove it from the springform pan and place it on a serving platter.

Drizzle the melted chocolate over the top of the cake.