Chocolate Strawberry Cheesecake Delight (Print Version)

# Ingredients:

→ Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Cheesecake Filling

04 - 3 packages (8 oz each) cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 3 large eggs
08 - 1/2 cup sour cream
09 - 1/4 cup heavy cream

→ Chocolate Ganache

10 - 1 cup heavy cream
11 - 1 cup semi-sweet chocolate chips

→ Strawberry Topping

12 - 1 pound fresh strawberries, hulled and sliced
13 - 1/4 cup strawberry jam or preserves (optional, for a glossy finish)

# Instructions:

01 - Start by warming your oven to 325°F. In a bowl, mix your graham cracker crumbs and sugar together, then pour in the melted butter. When it feels like wet sand, press it firmly into the bottom of a 9-inch springform pan using the back of a spoon. Pop it in the oven for 10 minutes until it's just set, then pull it out and let it cool while you make the filling.
02 - In a large bowl, beat the cream cheese and sugar together until it's smooth and creamy with no lumps hiding anywhere. Take your time with this step - room temperature cream cheese is your friend here! Mix in the vanilla, then add each egg one at a time, giving a gentle mix after each. Fold in the sour cream and heavy cream until everything looks silky and well combined, but don't overmix or you'll add too much air.
03 - Pour your cheesecake batter over the cooled crust, smoothing the top with a spatula. Place it in your preheated oven and bake for 55-60 minutes. You'll know it's done when the edges are set but the center still has a slight jiggle - like firm Jell-O. Then turn off the oven, crack the door open a bit, and let the cheesecake cool in there for another hour. This slow cooling helps prevent those pesky cracks on top.
04 - Once your cheesecake has cooled in the oven, take it out and let it reach room temperature. Then cover it loosely and pop it in the fridge for at least 4 hours, or overnight if you can wait that long. The waiting is the hardest part, but it needs this time to set up properly and develop that perfect cheesecake texture.
05 - When your cheesecake is fully chilled, it's time for the chocolate layer. Heat the cup of heavy cream in a small saucepan just until you see tiny bubbles forming at the edges - don't let it boil. Pour this hot cream over your chocolate chips in a heatproof bowl and let it sit untouched for a full minute. Then stir gently until it becomes smooth and shiny. Let the ganache cool for about 10 minutes until it thickens slightly but is still pourable.
06 - Pour your slightly cooled ganache over the chilled cheesecake, tilting the pan gently to help it spread to the edges, or use a spatula to smooth it out. Return the cheesecake to the refrigerator for about 30 minutes to let the ganache set up before adding the strawberries.
07 - While the ganache is setting, slice your strawberries. If you want them to have that extra shine (like professional bakery strawberries), warm the strawberry jam in a small saucepan or microwave until it's runny, then gently brush it over your sliced berries.
08 - Once the ganache has set, arrange your strawberry slices on top of the cheesecake. You can create a beautiful circular pattern starting from the outside and working your way in, or get creative with your own design. If you used the jam glaze, your strawberries will glisten beautifully on top of the dark chocolate.
09 - For the cleanest slices, dip a sharp knife in hot water and wipe it dry between cuts. Serve chilled and watch as everyone's eyes light up when they see (and taste) your amazing creation!

# Notes:

01 - This cheesecake tastes even better the next day, making it perfect for preparing ahead for special occasions.
02 - For an extra chocolate kick, try using chocolate graham crackers or chocolate wafer cookies for the crust.
03 - Bring your cream cheese to room temperature before starting - cold cream cheese will leave lumps in your batter.
04 - To prevent cracks, avoid opening the oven door during baking and cool the cheesecake gradually.

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