Chocolate Strawberry Cheesecake

Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the mixture resembles wet sand.

Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to compact it firmly.

Bake the crust for 8 minutes, then remove from the oven and set aside to cool while you prepare the filling.

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

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

Mix in the vanilla extract and sour cream until fully incorporated, ensuring the batter is smooth and silky.

Pour half of the cheesecake batter over the cooled crust, spreading it evenly.

Scatter the sliced strawberries evenly over the batter.

Drizzle the melted chocolate or chocolate sauce over the strawberries, then top with the remaining cheesecake batter.

Use a knife or skewer to swirl the chocolate through the batter, creating a marbled effect.

Place the springform pan into a larger roasting pan. Fill the roasting pan with about 1 inch of hot water, creating a water bath.

Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven and crack the door slightly. Let the cheesecake cool for 1 hour in the oven.

After 1 hour, remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight.

Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate.

Drizzle the chocolate ganache generously over the top, letting it drip down the sides.

Garnish with fresh strawberries for an extra pop of color and freshness.