Ingredients
Ingredients:
For the Crust:
• 1 ½ cups chocolate cookie crumbs
• ¼ cup melted butter
For the Cheesecake Filling:
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup melted dark chocolate
For the Strawberry Swirl:
• ½ cup strawberry puree (blended fresh strawberries)
• 2 tbsp sugar
• 1 tsp cornstarch (dissolved in 1 tbsp water)
Instructions:
Prepare the Crust:
1 In a bowl, combine the chocolate cookie crumbs with the melted butter. Mix until well combined.
2 Press the crumb mixture firmly into the bottom of a springform pan to form an even crust.
3 Chill the crust in the refrigerator while you prepare the cheesecake filling.
Make the Strawberry Swirl:
1 In a small saucepan, combine the strawberry puree and sugar. Heat the mixture over medium heat.
2 Stir in the cornstarch mixture and simmer for about 3-4 minutes, or until the sauce thickens to a syrupy consistency.
3 Remove from heat and allow the strawberry sauce to cool completely.
Prepare the Cheesecake Filling:
1 In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
2 Add the eggs one at a time, mixing well after each addition.
3 Stir in the vanilla extract, sour cream, and melted dark chocolate until the mixture is fully combined and velvety.
Assemble the Cheesecake:
1 Pour the cheesecake filling into the chilled crust in the springform pan.
2 Drop spoonfuls of the cooled strawberry sauce over the cheesecake filling.
3 Use a knife or skewer to gently swirl the strawberry sauce through the cheesecake, creating a marbled effect.
Bake:
1 Preheat your oven to 325°F (163°C).
2 Bake the cheesecake for 45–50 minutes, or until the edges are set, and the center is just slightly jiggly.
3 Turn off the oven and let the cheesecake cool inside for about 1 hour.
Cool & Chill:
1 After the cheesecake has cooled to room temperature, transfer it to the refrigerator.
2 Refrigerate for at least 4 hours, or overnight, for best results.
