Step 1: Make the Crust

Preheat oven to 325°F (163°C).

In a medium bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand.

Press mixture firmly into the bottom of a 9-inch springform pan lined with parchment.

Bake for 10 minutes. Remove and let cool while preparing the filling.

Prepare the Cheesecake Filling

Beat softened cream cheese until smooth and creamy (about 2–3 minutes).

Add sugar and vanilla; mix until light and fluffy.

Add eggs one at a time, mixing just until incorporated.

Mix in sour cream and heavy cream until smooth.

Pour cheesecake batter into the cooled crust.

Bake the Cheesecake

Wrap the bottom of the springform pan in foil and place it in a roasting pan.

Pour hot water into the roasting pan until it reaches halfway up the sides.

Bake for 55–60 minutes, or until edges are set and center jiggles slightly.

Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour.

Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.

Make the Ganache

Heat heavy cream in a saucepan until it simmers.

Pour over chocolate chips in a bowl. Let sit 1 minute, then stir until smooth.

Let ganache cool slightly, then spread over chilled cheesecake. Refrigerate for 30 minutes.

Prepare the Strawberry Topping

Slice strawberries.

(Optional) Warm jam in a small saucepan until liquid. Brush over strawberries for shine.

Assemble

Arrange strawberries over the set ganache in any decorative pattern.

Chill until ready to serve. Slice and enjoy!