Velvety Chocolate Berry Cake (Print Version)

# Ingredients:

→ Graham Cracker Base

01 - 1/2 cup unsalted butter, melted
02 - 1 1/2 cups crushed graham crackers
03 - 1/4 cup white sugar

→ Creamy Cheesecake Layer

04 - 1/2 cup sour cream
05 - 3 packs (8 oz each) softened cream cheese
06 - 1 teaspoon plain vanilla extract
07 - 3 large eggs
08 - 1/4 cup heavy whipping cream
09 - 1 cup white sugar

→ Rich Chocolate Topping

10 - 1 cup of heavy cream
11 - 1 cup semi-sweet chocolate baking chips

→ Sweet Strawberry Garnish

12 - 1 pint fresh strawberries, sliced and cleaned
13 - 1/4 cup strawberry jam (optional for glossy look)

# Instructions:

01 - Preheat the oven to 325°F. Combine the crushed graham crackers and sugar in a bowl, then pour in the melted butter. Mix until it feels like damp sand. Press it into the bottom of a 9-inch springform pan, using the back of a spoon for smoothness. Bake for around 10 minutes, then let it cool while you prepare the filling.
02 - Beat the softened cream cheese with sugar in a large bowl until there are no noticeable lumps and it's smooth. Stir in the vanilla extract. Add in the eggs one after the other, mixing lightly each time. Finally, fold in the sour cream and heavy cream gently, making sure it's all blended but not overworked.
03 - Pour the cheesecake mixture over the cooled crust and level it with a spatula. Bake it for 55-60 minutes in the preheated oven. Take it out when the edges look set but the center has a slight wobble. Turn the oven off, leave the oven door slightly open, and let it cool in there for an hour. This trick keeps cracks from forming on the top.
04 - Bring the cheesecake to room temperature after cooling in the oven. Cover loosely, then refrigerate for several hours or overnight. This step is crucial to let it firm up and develop that ideal, rich texture.
05 - Heat the heavy cream gently on the stove in a saucepan, just until you see small bubbles forming - don't let it boil. Pour the warm cream over the chocolate chips in a heatproof bowl, leaving it to sit without stirring for a minute. Slowly mix until shiny and smooth, then let it rest for 10 minutes so it thickens slightly but stays pourable.
06 - Pour the semi-cooled ganache onto the cheesecake, tilting the pan to spread it out evenly to the edges. Use a spatula to smooth it out if needed. Chill the cheesecake for about 30 minutes to let the ganache set before adding the final topping.
07 - Slice the fresh strawberries while waiting for the chocolate to set. If you’d like them to shine, gently heat the strawberry jam in the microwave or a saucepan until it’s more liquid, then lightly brush it over the berry slices using a pastry brush.
08 - After the ganache is firm, arrange your strawberry slices on top of the cheesecake however you like. You could go for a spiraling design or something unique that fits your vibe. That little jam glaze will make them stand out!
09 - Use a sharp knife dipped in hot water and wiped clean after each cut to ensure neat slices. Serve the cheesecake cold, and prepare to impress anyone who tries it!

# Notes:

01 - Tastes even tastier the day after it's made, so it's great to prepare ahead.
02 - For a chocolatey twist, swap regular graham crackers with chocolate ones.
03 - Let your cream cheese warm up to room temperature before mixing to avoid lumps.
04 - To keep it crack-free, resist the urge to open the oven during baking and cool it gradually.

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