1 cup semi-sweet chocolate chips, melted (plus extra for topping)
1 pound fresh strawberries, hulled and halved
3 tablespoons sugar
1 tablespoon lemon juice
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, mix the chocolate cookie crumbs, melted butter, and sugar until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust in the preheated oven for about 10 minutes. Let it cool while you prepare the filling.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar, followed by the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, cocoa powder, and melted chocolate until fully combined.
Pour the rich chocolate cheesecake batter on top of the cooled crust. Smooth the top with a spatula.
Bake in the oven for 50-60 minutes or until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door open, and let it cool in the oven for about an hour.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight.
Before serving, mix the halved strawberries with sugar and lemon juice in a bowl. Let them sit for about 20 minutes.
Release the cheesecake from the springform pan, slice, and top each slice with the macerated strawberries and drizzle some melted chocolate over the strawberries.
