– Divide the batter into two equal portions. In one portion, gently fold in the strawberry puree to create the strawberry cheesecake layer.
– Pour the plain cheesecake batter over the baked crust, spreading it evenly.
– Gently pour the strawberry cheesecake batter over the plain layer.
– Optional: If adding a chocolate layer, drizzle the chocolate ganache over the strawberry layer and lightly swirl it with a knife.
3. **Bake the Cheesecake:**
– Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is almost set.
– Turn off the oven and crack the door open slightly, allowing the cheesecake to cool slowly in the oven for an hour.
– Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
4. **Assemble the Strawberry Layer:**
– Once the cheesecake is set, spread the strawberry jam over the top of the cheesecake.
– Arrange the sliced fresh strawberries on top of the jam.
5. **Add the Toppings:**
– Drizzle the top of the cheesecake with chocolate ganache.
– Garnish with fresh strawberry halves and chocolate shavings or chips.
6. **Serve:**
– Carefully remove the cheesecake from the springform pan.
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