Name: Chocolate Covered Strawberry Cheesecake
Prep time: 4 h 30 min
Cook time: 1 h 10 min
Total time: 5 h 40 min
Cuisine: American
Ingredients: 1 ½ cups chocolate cookie crumbs (like Oreos, without filling); ¼ cup unsalted butter, melted; 24 oz (3 blocks) cream cheese, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 3 large eggs; ½ cup sour cream; 1 ½ cups fresh strawberries, puréed (about 10–12 berries); ½ cup heavy cream; 1 cup semi-sweet chocolate chips; Fresh whole strawberries; Optional: Chocolate drizzle or whipped cream

Description

Chocolate Covered Strawberry Cheesecake is a decadent dessert that combines the creamy richness of classic cheesecake with the sweet, juicy flavor of strawberries—all topped with a silky chocolate ganache. It’s perfect for Valentine’s Day, birthdays, or any time you want to wow a crowd!

Ingredients

For the crust:

1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
1/4 cup unsalted butter, melted

For the cheesecake filling:

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1 1/2 cups fresh strawberries, puréed (about 10-12 berries)

For the chocolate ganache topping:

1/2 cup heavy cream
1 cup semi-sweet chocolate chips

For garnish:

Fresh whole strawberries
Optional: Chocolate drizzle or whipped cream

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Instructions

Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
Make the crust:
Mix chocolate cookie crumbs and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
Prepare the cheesecake batter:
Beat cream cheese until smooth. Add sugar and vanilla; mix well. Beat in eggs, one at a time, just until combined. Mix in sour cream and strawberry purée until fully incorporated.
Bake the cheesecake:
Pour filling over the crust. Tap the pan gently to release air bubbles. Place the springform pan in a larger baking pan and pour hot water halfway up the sides (water bath method).
Bake for 60–70 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
Make the ganache topping:
Heat heavy cream until just simmering. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth. Let cool slightly.
Assemble and garnish:
Pour ganache over the chilled cheesecake and spread evenly. Let set for 15–30 minutes. Top with fresh strawberries and a chocolate drizzle if desired.

Notes

Use room temperature ingredients to avoid lumps.
For cleaner slices, wipe your knife between cuts.
You can add finely chopped strawberries into the batter for extra texture.