Decadent Chocolate Strawberry Swirl Cheesecake

In a bowl, combine the chocolate wafer crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan to form a crust.
Bake the crust for 10 minutes, then let it cool.
Step 2: Make the Cheesecake Filling
Beat the cream cheese with the granulated sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract, sour cream, and heavy cream until well blended.
Step 3: Prepare the Swirls
Divide the cheesecake mixture in half.
Stir the melted dark chocolate into one half for the chocolate swirl.
Mix the pureed strawberries (or strawberry jam) into the other half for the fruity swirl.
Step 4: Assemble the Cheesecake
Pour the chocolate filling into the prepared crust.
Layer the strawberry filling on top of the chocolate layer.
Use a knife or skewer to gently swirl the two mixtures together to create a marbled effect.
Step 5: Bake the Cheesecake
Bake the cheesecake at 325°F (165°C) for 55-65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 1 hour.
Step 6: Prepare the Ganache
Heat 1/2 cup heavy cream in a saucepan until simmering.
Remove from heat and stir in the semi-sweet chocolate chips until smooth.
Step 7: Chill the Cheesecake
Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight for the best results.
Step 8: Add the Ganache & Garnish
Once chilled, pour the smooth ganache over the top of the cheesecake.
Garnish with fresh strawberries and serve.
Serving and Storage Tips