Chocolate Covered Strawberry Cheesecake Recipe

Instructions:

1. Preheat your oven to 325°F (160°C). Combine chocolate crumbs, 50g sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
2. In a stand mixer, beat the room temperature cream cheese and 200g sugar on medium-low speed until smooth. Add sour cream and vanilla bean paste, followed by the strawberry reduction, and mix until combined.
3. Add eggs one at a time, mixing on low speed just until the yellow streaks disappear to avoid incorporating excess air.
4. Wrap the outside of the springform pan in three layers of heavy-duty aluminum foil to waterproof it. Pour the filling over the prepared crust.
5. Place the pan inside a large roasting tray. Fill the tray with boiling water until it reaches halfway up the sides of the springform pan. Bake for 1 hour 15 minutes or until the edges are set but the center still has a slight jiggle.
6. Turn off the oven and crack the door open. Let the cheesecake cool in the water bath for 1 hour, then remove and refrigerate for at least 6 hours (preferably overnight).
7. For the ganache: Heat heavy cream in a small saucepan until simmering. Pour over the chopped chocolate and let sit for 5 minutes, then whisk until glossy.
8. Arrange dried strawberries on the chilled cheesecake and pour the ganache over the top, allowing it to anchor the fruit.