– 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:**
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