Chocolate Strawberry Cheesecake Recipe

Chocolate Strawberry Cheesecake Recipe

**Ingredients:**

– **For the Crust:**
– 1 1/2 cups Oreo cookie crumbs (about 24 cookies, finely crushed)
– 1/4 cup melted butter

– **For the Chocolate Filling:**
– 1 1/2 cups semisweet or dark chocolate chips
– 3 packages (8 oz each) cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 3 large eggs
– 1/2 cup sour cream
– 1 teaspoon vanilla extract
– 1 pound fresh strawberries, hulled

– **For the Topping:**
– 1/2 cup heavy cream
– 1/2 cup semisweet or dark chocolate chips
– Fresh strawberries for garnish

**Instructions:**

1. **Prepare the Crust:**
– Preheat your oven to 350°F (175°C).
– In a medium bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
– Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
– Bake the crust for 10 minutes, then remove from the oven and let it cool.

2. **Prepare the Chocolate Filling:**
– In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each until smooth. Set aside to cool slightly.
– In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
– Add the sugar and cocoa powder, and mix until fully combined.
– Add the eggs one at a time, beating well after each addition.
– Mix in the sour cream and vanilla extract until smooth.
– Pour the melted chocolate into the cream cheese mixture and mix until well combined.

3. **Assemble the Cheesecake:**
– Pour half of the chocolate filling over the baked crust.
– Arrange the hulled strawberries, pointed side up, over the filling.
– Pour the remaining chocolate filling over the strawberries, ensuring they are fully covered.
– Smooth the top with a spatula.

4. **Bake the Cheesecake:**
– Place the springform pan in a larger baking dish filled with about an inch of hot water (this helps prevent cracks).
– Bake the cheesecake at 325°F (160°C) for 60-70 minutes, or until the center is set and only slightly jiggles when shaken.
– Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

5. **Prepare the Chocolate Ganache Topping:**
– In a small saucepan, heat the heavy cream until it just begins to simmer.
– Remove from heat and add the chocolate chips. Let sit for a minute, then stir until smooth.
– Pour the ganache over the cooled cheesecake, allowing it to drip down the sides.

6. **Chill and Serve:**
– Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.
– Before serving, garnish with fresh strawberries on top.

### Tips:
– Ensure the cream cheese is fully softened to avoid lumps in the cheesecake.
– For a stronger chocolate flavor, you can use dark chocolate or add a tablespoon of instant espresso powder to the filling.
– The water bath is crucial for even baking and to prevent cracking.

This Chocolate Strawberry Cheesecake is sure to impress with its rich flavor and beautiful presentation. Enjoy baking and indulging in this treat! Let me know if you need more recipes or any further assistance.