A rich and creamy cheesecake topped with chocolate-covered strawberries, combining two classic desserts into one indulgent treat.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes and let cool.
In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla, and mix until combined.
Add eggs one at a time, mixing well after each. Add sour cream and heavy cream, and mix until smooth.
Pour the batter over the cooled crust and smooth the top.
Bake for 55-65 minutes or until the center is set. Let cool in the oven with the door ajar for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
Wash and dry strawberries. In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
Dip strawberries into the melted chocolate and place on parchment paper to set.
Once the cheesecake is chilled, arrange chocolate-covered strawberries on top before serving.