Ingredients

For the crust:

• 250 g (about 25) chocolate sandwich cookies (like Oreos), crushed

• 80 g (6 tbsp) unsalted butter, melted

For the cheesecake filling:

• 450 g (16 oz) cream cheese, softened

• 200 g (1 cup) granulated sugar

• 200 g (7 oz) sour cream or Greek yogurt

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• 1 tbsp lemon juice (optional, for balance)

For the strawberry layer:

• 300 g fresh strawberries, sliced

For the ganache topping:

• 200 g (7 oz) dark or semi-sweet chocolate, chopped

• 200 ml (¾ cup) heavy cream

• 1 tbsp unsalted butter

Garnish:

• Whole fresh strawberries

• Blackberries (optional)

• Chocolate shavings or curls

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Instructions

1. Prepare the crust

1. Preheat oven to 170°C (340°F).

2. Mix crushed chocolate cookies with melted butter until sandy in texture.

3. Press firmly into the bottom of a lined springform pan.

4. Bake for 8 minutes, then set aside to cool.

2. Make the cheesecake filling

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.

2. Add sour cream, vanilla, and lemon juice, mixing until combined.

3. Add eggs one at a time, beating on low speed to avoid overmixing.

4. Pour half of the filling over the crust.

5. Add a layer of sliced strawberries, then cover with the remaining filling.

6. Bake for 45–50 minutes, until edges are set but center is slightly wobbly.

7. Cool completely, then chill in the refrigerator for at least 4 hours (overnight is best).

3. Prepare the chocolate ganache

1. Heat the heavy cream until just simmering.

2. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth.

3. Add butter and stir for a glossy finish.

4. Let ganache cool slightly before pouring over the chilled cheesecake.

4. Assemble and garnish

1. Pour ganache over the cheesecake, letting it drip down the sides.

2. Top with halved strawberries, blackberries, and chocolate shavings.

3. Slice, serve, and enjoy this indulgent delight!