Rich Chocolate Strawberry Swirl Cheesecake: A Decadent Dessert for Chocolate and Strawberry Lovers

Preheat your oven to 325°F (165°C).
In a medium bowl, combine the chocolate cookie crumbs and granulated sugar. Stir in the melted butter until the mixture is evenly combined.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon to press it firmly.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
Make the Strawberry Swirl:

In a small saucepan, combine the strawberries, granulated sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries break down and release their juices.
If you’d like a thicker swirl, dissolve the cornstarch in a tablespoon of water and add it to the strawberry mixture. Stir and cook for another 1-2 minutes, until the mixture thickens.
Remove from heat and let the strawberry mixture cool slightly.
Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the vanilla extract, then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Stir in the sour cream, cocoa powder, and melted chocolate chips until smooth and combined.
Assemble the Cheesecake:

Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
Spoon dollops of the strawberry mixture on top of the cheesecake filling. Using a knife or skewer, swirl the strawberry mixture into the cheesecake to create a marbled effect.
Bake the Cheesecake:

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly wobbly. If the edges start to brown too quickly, cover them with aluminum foil.
Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool gradually. This helps prevent cracks from forming.
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Serve:

Before serving, carefully remove the cheesecake from the springform pan. Slice and serve with additional fresh strawberries or whipped cream for extra indulgence.
Serving and Storage Tips: