Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsweetened cocoa powder - ¼ cup
• Sugar - 2 tablespoons
• Unsalted butter - ½ cup, melted
• Cream cheese - 24 ounces, softened
• Granulated sugar - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 3
• Sour cream - 1 cup
• Fresh strawberries - 1 cup, sliced
• Chocolate ganache - 1 cup

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   In a medium bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until well combined.

3. 3.

   Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.

4. 4.

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

5. 5.

   Add the vanilla extract and mix well.

6. 6.

   Add the eggs, one at a time, mixing until just combined after each addition.

7. 7.

   Stir in the sour cream until fully incorporated.

8. 8.

   Fold in the sliced strawberries gently into the cheesecake batter.

9. 9.

   Pour the batter over the prepared crust in the springform pan.

10. 10.

    Bake for about 55-60 minutes or until the center is set but slightly jiggly.

11. 11.

    Turn off the oven and leave the cheesecake in the oven for an additional hour.

12. 12.

    Remove from the oven and let it cool to room temperature.

13. 13.

    Refrigerate for at least 4 hours or overnight before serving.

14. 14.

    Drizzle with chocolate ganache before slicing and serving.